Red onion marmalade


Stephanie Caruthers


5 T. unsalted butter

1 1/2 lbs. red onions, peeled and thinly sliced

3/4 c. sugar

1/2 c. grenadine

1/2 c. red wine

1/2 c. red wine vinegar

Melt the butter in large skillet over medium-high heat. Add onions and cook until translucent, about 5 minutes, stirring occasionally. Add remaining ingredients and reduce the heat to low - very low. Cook for 1 to 1 1/2 hours or until almost all of the liquid has evaporated. WATCH CLOSELY so you don't end up with hard onion candy.

Will keep under refrigeration for several weeks. Serve with beef or pork tenderloin.

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