|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 0g||0%|
|Total Sugars 7g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This savory jam is being increasingly used by modern Polish cuisine chefs and other Eastern European culinarians.
You can replace the red wine in this recipe for red onion marmalade with cranberry or pomegranate juice. Just reduce the sugar by half. This condiment is perfect to top off grilled meats, burgers or on a crostini as an appetizer.
2 tablespoons olive oil
2 medium red onions, thinly sliced
1/2 cup sugar, or 1/4 cup if using juice instead of wine
1/4 cup red wine or balsamic vinegar
1/2 cup dry red wine, or cranberry juice or pomegranate juice
1/2 teaspoon salt, or to taste
In a medium saucepan, heat oil over medium-low heat. Add onions and saute until they soften and become translucent about 10-15 minutes.
Mix in sugar and cook 2 minutes or until sugar has dissolved. Carefully add vinegar and wine (or juice). Increase the heat and bring to a boil. Reduce heat to a simmer, add salt to taste, and cook until the liquid has evaporated and onions are caramelized and completely tender, stirring frequently. This will take anywhere from 30 to 60 minutes. Watch the onions carefully, so they don't burn.
Serve warm or cool and store covered in the refrigerator. Reheat as necessary.