Monday, May 25, 2009

Balsamic Onion Marmalade

Onions start as onion sets, which we sort through before planting.

Rows of Stuttgarter onions being planted in a bed.

Balsamic onion marmalade.

Adapted from 'wichcraft by Tom Colicchio with Sisha Ortuzar

1 tablespoon vegetable oil

4 medium Synergy Stuttggarter onions, thinly sliced (about 8 cups)
Kosher salt and freshly ground black pepper
1/3 cup sugar
2/3 cup balsamic vinegar

Heat the oil in a large skillet over medium heat until it slides easily across the pan. Add the onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft. Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry. Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry. Serve warm or at room temperature. Store the marmalade in the refrigerator. It will keep for several weeks.

Serving Suggestions:

  • On a slice of Fig Anise bread from Cafe Demeter with Quail Croft goat cheese.
  • In grilled cheese sandwiches.
  • As a topping on a pizza with olive oil brushed dough, goat cheese, kale, eggs, black olives, salt and pepper.
Cafe Demeter Fig Anise bread, Quail Croft goat cheese, and balsamic onion marmalade.

Grilled cheese sandwiched on rye bread with cheddar cheese and balsamic onion marmalade.

No comments:

Post a Comment