Caramelized Sweet and Sour Onion Marmalade
This onion marmalade turns four large onions into about 2 cups of jammy, glossy relish in half an hour. The key move is pouring the balsamic vinegar onto a cleared patch of hot pan, where it reduces fast before being stirred through the onions. Sugar adds the caramel depth, the vinegar adds the sour edge, and the result suits roast meats, cheese boards and sandwiches.
Instructions
Heat the oil in a large frying pan over medium heat. Add the sliced onions and cook, stirring, for about 15 minutes, until they start to brown. Keep the heat at medium, because high heat chars the outsides before the centers have softened and turned sweet.
Once the onions are soft and light golden brown, sprinkle in the sugar. Keep stirring until the sugar melts and begins to bubble.
As the onions deepen to a richer brown, push them aside to clear a space in the center of the pan. Pour the balsamic vinegar onto the hot bare pan, then stir it into the onions.
Cook until the vinegar has reduced and left a syrupy coating on the onions, then turn off the heat.
Stir in the salt and pepper and let the onions cool before serving or storing.
Make it personal.
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