7/24/2019 French Onion Marmalade

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French Onion Marmalade

Makes abt 2 to 3 half pintsIngredients:3 large red or white onions, peeled, cut in half, and sliced into 1/4 inch slices1/2 cup olive oil1 teaspoon coarse or sea salt1/2 teaspoon black pepper2 bay leaves2 rosemary sprigs2 tablespoons soft brown sugar1/3 cup dry red wine1/3 cup red wine vinegar1/8 cup good-quality Balsamic VinegarIn a large pan over medium heat, heat up the olive oil. Add the sliced onions, tossing around to make sure they all have a coating of olive oil. Reduce heat tomedium and cook, covered, until the onions start to color. Add the salt, pepper,bay leaves, and rosemary. Cook, stirring occasionally, an additional 20 to 30 minutes or until the herbs have wilted.Add the brown sugar, wine, wine vinegar, and Balsamic Vinegar. Bring to a boil,stirring constantly; then lower the heat to low and let simmer for approximately20 to 30 minutes until the liquid is dissolved and the onions are soft and sticky, stir constantly.

Remove the rosemary and bay leaves; discard.Ladel mixture into jars to 1/8 inch headspace, remove air bubbles, wipe rims, and assemble lids.Process in a boiling water bath canner for 10 minutes.