Onion Marmalade is a great way to use up a lot of sweet onions while they are in season! Despite the name, onion marmalade is not anything like the citrus varieties. It is a lovely companion to pork, sausage, and hamburgers. It also is fantastic on some toasted bread points or crackers along with some bleu cheese or aged cheddar.
This recipe makes (2) 4 oz jars and can be kept in the refrigerator for up to 2 weeks.
Onion Marmalade — modified from Cooking Light Magazine
- 1 Tbs butter
- 2 cups sweet yellow onion, diced
- 2 tsp brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup dry mustard
- 1 bay leaf
- Kosher salt, to taste
- Cracked black pepper, to taste
Melt butter in a large skillet over medium heat. Add onion to the pan and cook 20 minutes, or until tender. (Stir occasionally)
Stir in sugar and cook for another 2 minutes.
Add vinegar, dry mustard, bay leaf, salt and pepper. Bring to a simmer and cook 6 minutes or until most of the liquid has evaporated, stirring occasionally.
Discard the bay leaf and pack into small 4 oz canning jars. ( or one 8 oz jar)