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
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.
