Le Chardonnays Onion Marmalade Food

ONION MARMALADE

Steps:

• Thinly slice the onions by first cutting in half, then removing the core at an angle. Thinly slice the onions like a fan. Over medium heat, add the oil followed by the onions. The onions will start to sweat and cook down, releasing their liquid. Continue to cook over low heat, stirring every 2-3 minutes until the moisture is gone, 20 minutes or more as needed, depending on moisture level of the onions.
• When all of the moisture's been cooked out of the onions, turn the heat back to medium, add the sugar, a pinch of salt, and the vinegar and bring to a boil to dissolve the sugar and combine. Turn the heat to low and reduce until the mixture is a thick jam, about 45 minutes.

RED ONION MARMALADE

Steps:

• Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
• Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

VIDALIA ONION MARMALADE

Steps:

• Saute the onion in hot oil in skillet over medium high heat with the salt, pepper, and cayenne, cook stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from heat, cool and serve.
• Can be stored in airtight container in the refrigerator for up to 1 week.

SAVORY ONION MARMALADE

Steps:

• In a well seasoned cast iron or nonstick skillet, combine the onions, 1 tbls.
• of the water, the garlic, salt, pepper, thyme, and vinegar and/or red wine, if using.
• Cover and cook on medium low heat for 30 to 45 minutes, stirring often and adding water as needed, until the onions are dark brown, sweet, and richly flavored.
• Chill well before serving.
• Enjoy!

LE CHARDONNAY'S ONION MARMALADE

Steps:

• In a medium size skillet, melt the butter and saute the minced onions.
• Add the red wine vinegar, red wine and sugar to the skillet.
• Simmer contents for 5 minutes.
• Add the grenadine syrup, and salt and pepper to taste.
• Cook for 45 minutes until it reaches the consistency of marmalade.
• Add wine if needed to keep marmalade from scorching.
• Serve on slices of toasted french bread, garnished with chopped hardboiled egg and watercress.

ONION 'MARMALADE'

Steps:

• Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions. Cook, stirring, until they begin to sizzle and soften, three to five minutes. Add a generous pinch of salt. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down almost to a purée. Add the garlic, thyme and capers, and taste and adjust salt. Stir together, cover and simmer for another 15 to 30 minutes until the mixture is sweet and golden. Remove the lid; if there is liquid in the pan, cook uncovered until the purée is thick and the liquid is gone.

ONION MARMALADE

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sautéuntil beginning to soften (do not brown), stirring frequently, about 8 minutes. Add 1/2 cup water, sugar, cranberries, and mustard seeds. Cook until almost all liquid is absorbed, stirring often, about 8 minutes. Add vinegar and simmer until marmalade is thick, stirring often, 7 to 8 minutes. Season to taste with salt and pepper. Cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.