Onion Marmalade
Elevate your culinary creations with this rich and tangy Onion Marmalade, a versatile condiment bursting with sweet and savory flavors. Made from perfectly caramelized red onions, brown sugar, and a harmonious blend of balsamic and red wine vinegars, this recipe is a symphony of depth and balance. Enhanced with a touch of fresh thyme and a hint of butter for extra richness, this marmalade transforms simple ingredients into a luxurious spread. Perfect as a topping for burgers, a pairing for charcuterie boards, or a flavorful addition to sandwiches and roasted meats, this homemade onion marmalade is a true kitchen staple. Ready in under an hour, this small-batch recipe is easy to make and can be stored for weeks, making it a go-to for entertaining or everyday enjoyment.
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Recipe Information
Ingredients
- 4 large (about 1.5 lbs total) red onions
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 tablespoons brown sugar
- 3 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 sprigs fresh thyme (optional)
Instructions
Peel the red onions and cut them in half through the root. Slice each half into thin slices, ensuring consistency for even cooking.
Heat olive oil and unsalted butter in a large, heavy-bottomed skillet or saucepan over medium heat until the butter melts and begins to bubble slightly.
Add the sliced onions to the pan, stirring well to coat them in the oil and butter mixture. Cook for 10–12 minutes, stirring occasionally, until the onions soften and start to become translucent.
Sprinkle the brown sugar over the onions and stir well. This will help the onions caramelize and develop a deeper flavor. Cook for another 15 minutes, stirring occasionally. Lower the heat if the onions start to stick or brown unevenly.
Pour in the balsamic vinegar and red wine vinegar, and stir to deglaze the pan. Scrape up any caramelized bits stuck to the bottom of the pan, as they add flavor.
Season the mixture with salt, black pepper, and thyme (if using). Stir to combine and continue cooking on low heat for another 20–25 minutes, stirring occasionally. The onions should become jammy and deeply caramelized.
Taste and adjust seasoning, adding more salt or vinegar if needed to balance sweetness and acidity.
Remove the thyme sprigs (if used) and allow the marmalade to cool before transferring to a clean, sterilized jar. Store in the refrigerator and use within 2-3 weeks.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 186.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 4154 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
