Onion And Orange Marmalade Food

ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE

Steps:

• Toast nuts over low heat in a small skillet until crisp and fragrant. Place romaine in salad bowl and scatter the red onions down over the greens. In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined. Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

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:

• With vegetable peeler, peel rind from orange in long strips.
• Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside.
• In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat.
• Using tongs, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight.
• Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool.
• Check that lids curve downward; refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
• Variation:.
• Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes.

SIMPLE AND INEXPENSIVE ORANGE CHICKEN

Steps:

• Place chicken breasts in oblong slow cooker.
• In a separate bowl,Combine orange marmalade, russian dressing, onion soup mix, and 3/4 cup water and stir well. Spoon over chicken breasts.
• Cover and cook on low for 4-6 hours.

ORANGE MARMALADE

Steps:

• Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
• Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
• Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
• Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

ONION AND ORANGE MARMALADE

Steps:

• Preheat oven to 400°F.
• Heat oil in a deep 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sauté onions with bay leaves and clove, stirring frequently, until soft and beginning to brown, 25 to 30 minutes.
• While onions are sautéing, cook sugar and oranges in a 10-inch nonstick skillet over moderate heat, stirring frequently, until sugar is melted and oranges are caramelized, 25 to 30 minutes.
• Add stock and vinegar to onions and bring to a boil, then carefully stir in oranges (mixture will bubble up and steam vigorously). Boil, stirring, until caramel is dissolved, about 3 minutes.
• Carefully transfer skillet to oven and bake, uncovered, stirring occasionally, until most of liquid is evaporated, 1 1/2 to 1 3/4 hours. Serve warm.

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS

Steps:

• Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
• When you are ready to serve, pour the dressing over salad and season with salt and pepper.

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.

ORANGE MARMALADE CHICKEN

Steps:

• Mix and pour over chicken in casserole dish.
• Bake at 350F for 40-50 minutes, stirring halfway through.

CRAZY ORANGE-MARMALADE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Place chicken in a glass or ceramic baking dish.
• Mix last 3 ingredients and pour over chicken.
• Marinate at least 2 hours in the refrigerator but no more than 24 hours.
• Bake until chicken is tender, approximately 1 1/2 hours.
• This recipe makes a delicious sauce for rice.

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.