Onion Marmalade

While reading my new favorite cookbook, The Farmhouse Cookbook by Susan Herrmann Loomis, I spotted this recipe for Onion Marmalade (despite the name, it doesn’t actually contain any citrus peel). We are real lovers of onions around here (my son eats them on almost everything), so I thought it would probably be a big hit.
Using some of the red onions from this year’s crop, I made a batch this weekend. The verdict? Delicious! The purple onions and the wine made it the most incredible deep, rich colour. It’s a little like a caramelized onion chutney, and since we love to put either mango chutney or red pepper jelly in our grilled cheese sandwiches, I can see us using it like that a lot. It would also be a nice addition to a cheese tray (maybe with a baked brie?), and Loomis suggests using it as a sauce on homemade pizza (mmm…). The possibilities are endless!

Onion Marmalade (from The Farmhouse Cookbook):

• 1/2 cup unsalted butter (I used regular and it was just fine)
• 2 pounds onions, peeled and halved lengthwise, and cut crosswise into 1/2-inch-thick slices
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup sugar
• 2 tablespoons dry sherry (I didn’t have any so I used mirin)
• 1/4 cup red wine vinegar
• 1 cup rich red wine
• 1/4 cup mild honey
• 1/2 cup chopped dried pitted prunes

Melt the butter in a large skillet over medium heat. When it foams, add the onions and stir until they are thoroughly coated with butter. Sprinkle them with the salt and pepper, reduce heat to low, and cook, stirring occasionally, until they have turned golden, about 20 minutes.
Add the remaining ingredients and cook, uncovered, until the mixture is quite thick and very dark, about 1 1/4 to 1 1/2 hours. Stir the mixture occasionally, and watch it to be sure it doesn’t burn. Season to taste, remove from the heat, and cool to room temperature. Either serve immediately or cover and refrigerate. Onion marmalade keeps well for an indefinite amount of time in the refrigerator. Makes 2 pints.