I poached this recipe for delicious onion jam from Grady Spears’ Cowboy Cocktails book. It’s a combination of sweet and tangy. You will need a good-size pot for this, and I’d wager that most of you can do just fine making half the recipe. We made onion marmalade for our Blue Cheese Burgers recipe. It also works great on other burger recipes, as well as on chicken.
When I made this, I completely held off adding any pepper. It seemed like the spice would overpower it.
At the Reata restaurant, Spears says they stuff this when cooking quail and bone-in chicken breasts. Use this marmalade as a secret weapon in your cooking arsenal. It’s rich!
Ingredients
Units
Scale
- 2 large red onions (about 1 1/2 pounds)
- 2 large yellow onions (about 1 1/2 pounds)
- 4 bunches of scallions, green parts only
- 3 T olive oil
- 1 1/2 cups balsamic vinegar
- 1/4 cup brown sugar
- Kosher salt to taste
- Fresh ground pepper to taste
Instructions
- Peel the onions and trim the root ends. Stand each onion on its root end and slice through the center, top to bottom. Continue slicing thinly each half to produce thin, semicircular julienne slices.
- Thinly slice the green part of the scallions.
- Heat the olive oil in a large skillet over medium heat.
- Add the onions and the scallions, toss to coat with oil.
- Saute until the onions begin to soften then cover the pan and cook until they are wilted.
- Remove the lid, increase the heat and add the vinegar. Cook until the vinegar is reduced by half.
- Add the sugar, salt and pepper, and stir well. Taste the mixture. It should be sweet and sour. (Onions have different amounts of sugar so you may need to adjust the amount of brown sugar.)
- Reduce heat to low and continue cooking the mixture until the liquid is almost absorbed and the marmalade is thick. About 10 minutes.
- Store marmalade in a jar in the refrigerator for 1 week.
Notes
When I made this, I completely held off adding any pepper.
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