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.
This savory jam is being increasingly used by Mo-Po (modern Polish cuisine) chefs and other Eastern European culinarians.
- 2 tablespoons olive oil
- 2 onions (red, thinly sliced)
- 1/2 cup sugar (1/4 cup if using juice instead of wine)
- 1/4 cup vinegar (red-wine or balsamic)
- 1/2 cup wine (dry red 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 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.