Barrett’s Red Onion Marmalade

This is the caramelized alternative to The Chef’s Ridiculously Perfect Pickled Red Onions, and if they are any indication, you should make a batch and top everything with them immediately.These are great on roasted meat, steak sandwiches, burgers, pizza, brats and even scrambled eggs.

My personal favorite way to serve these is over cream cheese with crackers. Not because of my well-documented cream cheese fixation, but because of the time Katers brought over a bottle of Worcestershire to top cream cheese with when Susu had actually told her to get PickaPeppa. It’s not quite up to the level of the Chicken Parmesan debacle, but it makes me smile nonetheless.

4 red onions, sliced very thin
1/3 cup of honey
1/2 cup of balsamic vinegar
salt and pepper to taste
3 tablespoon of vegetable oil

  1. Saute onions in oil over medium low heat.  Add a good pinch of salt and pepper.  Cook onions for about 1 hour, or until caramelized.
  2. Add honey and balsamic vinegar.  Store in a air tight container in fridge for up to 1 month.
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Filed under Relishes, Sauces, Toppings, Veggies

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