Adventures in Everyday Entertaining
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
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)