Come summertime, Onion Marmalade is a condiment that I use in many dishes. My Seriously Simple motto is seek out maximum flavor and spend minimum time in the kitchen. Even though it takes some time to cook this, you will have it on hand for a variety of different dishes. It can take the place of traditional sauces like ketchup or mustard or can be an extra layer of flavor in a sauce or dip.
There is lots of room for you to personalize this flavor enhancer. Feel free to add a few sprigs of rosemary or thyme. You can also choose your favorite onion varieties like Maui, yellow or red onions. Use port, beer or red wine instead of the balsamic and wine. (Just keep the same proportions in the recipe.) Add shredded Belgian endive or fennel for a slightly bittersweet flavor. I like throwing in pitted and finely chopped black or green olives to add an earthy taste. You can keep this for a month in your refrigerator.
A Few Ways to Use Onion Marmalade
- Glaze grilled steaks with a thin layer and then slice the steaks
- Spread a tablespoon on the bread for a better grilled cheese
- Serve as an accompaniment to grilled sausages, grilled pork tenderloin, veal chops and tri-tip steak
- Stir a tablespoon into scrambled eggs
- Use as a filling in omelets, frittatas and in dips.
- Top sliced toasted baguettes with goat cheese, blue cheese or brie and marmalade
- Use as a stuffing for chicken breasts or pork chops
- Add marmalade and chutney to ground turkey for juicy burgers
- Top sautéed scallops with a teaspoon of marmalade and a drizzle of balsamic vinegar
- Add to cooked vegetables like green beans, spinach, broccoli or cauliflower.
- Use as a topping on pizza or bread.
Makes about 1 ½ cups
This recipe may be doubled or tripled. Make sure to use a larger deep casserole to accommodate the larger amount of onions.
1/4 cup olive oil
4 large yellow, red or Maui (or a combination) onions, thinly sliced
¾ cup red wine
¼ cup balsamic vinegar
1 tablespoon sugar
Salt and freshly ground white pepper
Makes about 1 ½ cups
- Heat oil in large non-aluminum casserole on medium high heat. Add the onions and saute for about 12 to15 minutes or until well softened. Stir frequently.
- Add the wine, balsamic vinegar and sugar to the onions and simmer on low heat until almost all of the liquid has evaporated and the onions are very tender and caramelized into a deep golden brown, about 30 minutes. Watch carefully towards the end to avoid burning the onions. Add the salt and pepper. Taste for seasoning. Cool and serve at room temperature.
Advance Preparation: May be prepared up to a month ahead, covered in an airtight container and refrigerated.
- 1 large onion, coarsely chopped
- 4 cloves garlic, minced
- 1⁄4 cup coarsely chopped ginger root
- 2 limes, thinly sliced
- 1 pound apricots, pitted and coarsely chopped
- 1 pound plums, pitted and coarsely chopped
- 1 cup cider vinegar
- 1⁄2 cup tawny port
- 2 cups firmly packed dark-brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground allspice
- 1⁄2 teaspoon cayenne pepper or crushed red pepper
- 1 teaspoon salt
- 1⁄4 cup finely chopped cilantro
- In a food processor fitted with a steel blade, process the onion, garlic, ginger root, limes, apricots and plums until pureed.
- In a medium non aluminum Dutch oven or heavy pot, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring it to a boil over medium-high heat.
- Lower the heat and simmer until slightly thickened, for about 45 minutes. Stir frequently to avoid burning. Remove the pot from the heat, and let it cool. Add the cilantro and taste for seasoning. Pour the sauce into hot canning containers, screw on the lids, cool and refrigerate.
- This sauce may be refrigerated in an airtight container for up to 2 months.
- There are many apricot and plum varieties. If you can find Blenheim apricots, that is my pick for this sauce, but any ripe apricot will do. I usually go with the dark-skinned Santa Rosa plums — but, again, whatever is in season will work fine. Fresh lime and ginger root add a complementary and spicy zing to the pure summer fruitiness.
- I always season to taste with salt, cayenne pepper and black pepper after it’s been refrigerated for best flavor.
- Apricot-Plum Sauce is particularly good with pork, chicken, quail and game hens. Dilute it with wine or nectar to use it as a marinade. So far this summer, I have enjoyed it with baby back ribs, chicken thighs and pork tenderloin.
Makes about 4 to 5 cups (3 pint-size canning jars).
- 1 1/4 cups white pastry flour or all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 8 tablespoons (1 stick) frozen, unsalted butter, cut into 1/2-inch pieces
- 1/4 cup ice water
- Prepare the pastry: Combine the flour, salt and sugar in a food processor and process for about 5 seconds. Add the butter and a few tablespoons of water and process until you have a crumb-like texture, about 5-10 seconds. Add more water if the dough isn’t moist enough to hold together and process briefly again. Pat the dough into a disc for easy rolling. If using pastry flour continue immediately. If using all-purpose flour, refrigerate, covered for half hour, to allow the gluten to relax,
- Place a 10-inch diameter removable bottom disc of a springform or removable tart pan on a heavy baking sheet with a rim so that the pan catches the juices. (This is sometimes called a jellyroll pan) On a floured surface, roll out the pastry into a 13 inch-round in diameter. Roll the pastry back onto the rolling pin and transfer it to the tart pan bottom, laying the dough flat to cover the bottom with a 3 inch border overlap, overhanging its edge. Refrigerate for 30 minutes.
Video instructions for this recipe can be found here.
Makes 1 roll of pastry dough.
- 8 cups Ciabatta or French bread, cut into 1½-inch cubes, (about 1 pound)
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 onions, finely chopped
- 6 stalks celery, coarsely chopped
- Salt and freshly ground black pepper
- 1 pound uncooked chicken apple sausage, casings removed
- 1 cup cooked (vacuum packed) chestnuts, coarsely chopped
- 11/2 cups nut and dried fruit trail mix, coarsely chopped
- 1 tablespoon fresh finely chopped thyme leaves
- 1 tablespoon fresh finely chopped sage leaves
- ½ cup finely chopped parsley
- 1 cup chicken or turkey broth
- 3 tablespoon unsalted butter
- Place the bread cubes on a baking sheet and let sit out overnight to dry out the bread. Turn it at least once to dry it out evenly. Set aside.
- In a large skillet heat the oil and butter on medium heat and sauté the onion for about 5 minutes or until nicely softened. Add the celery and continue sautéing until the celery is crisp tender, about 4 more minutes. Season with salt and pepper. Transfer the vegetables to a large bowl.
- In the same pan brown the sausage for about 5 minutes, stirring occasionally to keep from burning. Cool and add to the vegetables. Add the chestnuts, trail mix, thyme, sage, bread cubes and parsley and mix to combine. Season to taste with salt and pepper. Slowly add the mixing broth carefully, making sure that the stuffing is moist but not too compact, if you are planning to stuff the turkey since it will expand. Taste and adjust the seasonings.
- If not stuffing the turkey, grease a 10-cup baking dish and transfer the stuffing into it. Pat the top with butter. The stuffing may be compacted because it will not expand in the pan. Cover the stuffing well with foil.
- Preheat the oven to 375 F degrees. Bake the stuffing for 45 minutes. Remove the foil and bake another 15 minutes or until the top is brown. Serve immediately.
May be prepared 2 days in advance through step 4, covered and refrigerated. Remove from the refrigerator one hour ahead of baking.
Serves 8 to 12 people.
- 2 garlic cloves, peeled
- 2 cups firmly packed fresh basil leaves (about 2 medium bunches)
- ½ cup firmly packed parsley leaves
- 2 tablespoon pine nuts
- ½ cup olive oil
- ¼ teaspoon black pepper
- ¾ cup freshly grated Parmesan cheese
- While the motor is running, add the garlic to a food processor fitted with the metal blade. Process until pureed. Add the basil and parsley and process until finely chopped. Add the pine nuts and finely chop.
- With the motor running, slowly pour in the olive oil in a fine stream. Add the pepper.
- Just before serving, add the cheese and process until well blended. Taste for seasoning. Refrigerate the pesto in a tightly covered container until ready to use.
Can be prepared up to 1 week ahead through step 2 and refrigerated. Add the cheese just before serving.
Makes 1.5 cups.