Monday, 7 March 2011
Moosewood Mondays: Savoury Onion Marmalade
#2. Yes, onions make you cry, but in this case they will be tears of joy.
Something magical happens to onions when they are cooked low and slow. They exchange those tear-inducing volatile molecules for a tender sweetness filled with that satisfying umami flavour.
Once you have made a batch of savoury onion marmalade, you can put it on panini, pizzas, burgers, you name it! Very handy to have around. Well, if it lasts that long. I have been known to just eat it out of the jar.
Savoury Onion Marmalade
adapted from Moosewood Restaurants Low-Fat Favorites
4 cups thinly sliced onions (about 3 large onions)
1 Tbsp water (+ more while cooking)
1 bulb of garlic, peeled and each clove chopped
1 tsp kosher salt
½ tsp coarse ground black pepper
½ tsp thyme
1 Tbsp balsamic vinegar
1 Tbsp red wine
Place all of the ingredients in a large, non-stick pan. Stir to combine and heat on medium-low. Cover and let cook down, stirring frequently, for 30-45 minutes. You will likely need to add a spoonful of water here and there to keep it from sticking. Adjust any and all seasonings to your taste. Chill.
Makes about 2 cups.
Will keep in the fridge for up to 3 weeks.