This is a good way to use those ‘less than perfect’ onions from the summer harvest or in late winter when storage onions are no longer keeping well. This tastes great with meat and cheese in a sandwich, as a dip on cheese and crackers platter, or add a spoonful of onion jam to a bowl of soup.
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2 to 3 Tablespoons olive oil
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5 to 6 pound of onions sliced thin
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½ cup sugar
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8 oz crabapple jelly (or other tart jelly)
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½ cup cider vinegar
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2 oz balsamic vinegar
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1 tsp salt
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½ tsp pepper
In a heavy bottom pan, saute’ the onions in olive oil slowly until they are soft and translucent. Don’t let them get too brown! Add the sugar and jelly and cook slowly to drive away moisture. Add the cider vinegar, balsamic vinegar, salt and pepper and cook rapidly until mixture becomes gooey. This takes a while. Stir often.
Store in glass container in refrigerator or process in sterile jelly jars
Recipe by Lonna for the DonnaLonna Kitchen KHOI 89.1 – khoifm.org.
Adapted from an English onion marmalade recipe found in the River Cottage Handbook No. 2 - Preserves by Pam Corbin Bloomsbury Publishing, London.