Onion Marmalade

Even though this makes quite a large quantity, it stores well. You can keep it in your refrigerator in a tightly sealed glass jar for up to 2 months. Or you can freeze it for up to 4 months.

Makes: 1 pintHands-on: 5 minutesTotal: 1 hour 50 minutesDifficulty: Easy

Makes: 1 pint

Ingredients

  • 2 Tbsp. olive oil
  • 2 large yellow onions, peeled and thinly sliced
  • ½ tsp. salt
  • 1 bay leaf

Directions

  • ¼ cup sherry
  • Place a Dutch oven over low heat. Once it’s warm add the olive oil and stir in the onions with the salt and bay leaf. Cover and cook for 15 minutes.
  • Stir it a few times to prevent sticking. Once the onions are translucent, remove the lid. Add the sherry and stir. Let the liquid evaporate and stir every few minutes to prevent burning.
  • Replace the lid and cook for 1–1½ hours. If more liquid accumulates, remove the lid and let the liquid evaporate. Once there is no liquid in the pan and the onions are a light golden color, remove the bay leaf, and the marmalade is ready to serve.

Recipe Information

Makes: 1 pint

Ingredients

  • 2 Tbsp. olive oil
  • 2 large yellow onions, peeled and thinly sliced
  • ½ tsp. salt
  • 1 bay leaf

Directions

  • ¼ cup sherry
  • Place a Dutch oven over low heat. Once it’s warm add the olive oil and stir in the onions with the salt and bay leaf. Cover and cook for 15 minutes.
  • Stir it a few times to prevent sticking. Once the onions are translucent, remove the lid. Add the sherry and stir. Let the liquid evaporate and stir every few minutes to prevent burning.
  • Replace the lid and cook for 1–1½ hours. If more liquid accumulates, remove the lid and let the liquid evaporate. Once there is no liquid in the pan and the onions are a light golden color, remove the bay leaf, and the marmalade is ready to serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat27g
Saturated Fat4g
Cholesterol0mg
Sodium1170mg
Total Carbohydrate4g
Dietary Fiber1g
Sugars1g
Protein1g