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Onion Marmalade Recipe

By Executive Chef Staffan Terje, Scala's Bistro, San Francisco, Calif.

Onions are cooked with sherry, sugar, bay leaves, and peppercorns to create onion marmalade good with pates and terrines, or on roasted meats and chicken.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 6 large yellow onions, thinly sliced
  • 3 cups sherry or red wine vinegar
  • 3 cups sugar
  • 2 to 4 bay leaves
  • 20 black peppercorns, cracked

Preparation:

Place onions, sherry or wine vinegar, sugar, bay leaves, and peppercorns in a non-reactive, thick-bottomed pot over low heat. Simmer until almost all liquid has evaporated and onions are translucent. Set aside to cool.

Place in glass jars and refrigerate. Will keep for 4 to 6 months.

This savory jam is well-matched with pates and terrines, or on roasted meats and chicken.

Recipe Source: Executive Chef Staffan Terje, Scala's Bistro, San Francisco, California
Reprinted with permission.

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