A thanks to my Mom - who first thought enough of this Red Onion Marmalade - to make it many years ago for a special reception at our town's Historical Society. So many guests asked for the recipe... it ultimately appeared in the society's monthly newsletter!
...and if that's not reason enough to make this wonderful dish... read on...
I'm not sure what's best about the marmalade? The aroma of the onions cooking down in vinegar, butter and honey...or...the earthy recipe's inherent simplicity ~ but served in a bowl with a side of crusty bread ~ it makes a wonderful rustic appetizer to a comforting home cooked meal!
For an elegant presentation, neatly mound the marmalade atop a toasted crostini with a bit of your favorite cheese ~ an instant decadent cocktail hors d'oeuvre ~ your guests are sure to devour!
Red Onion Marmalade
appeared in Gourmet Magazine many years ago
1/2 stick (1/4 cup) unsalted butter
1 lb red onions (2 medium) halved lengthwise, then very thinly sliced
1/4 cup red-wine vinegar
2 tablespoons mild honey (go easy on the honey if you don't want it too sweet)
1/4 teaspoon salt
1/4 teaspoon black pepper
Melt butter in a 2 1/2 to 3 quart heavy saucepan over moderate heat, then cook onions uncovered, stirring occasionally, until soften, about 8 minutes.
Stir in vinegar, honey, salt and pepper and cook covered over low heat, stirring occasionally, until onions are melting and tender, 1 to 1 1/2 hours.
Serve marmalade at room temperature (or warm) on crostini.