This marmalade would also be delicious with roast Cornish game hens. If the sweet Maui onions aren't available, substitute Vidalia.
Recipe information
Yield
Makes About 1 1/2 cups
Ingredients
1/4 cup olive oil
1 pound Maui onions, diced
3 garlic cloves, chopped
1/4 cup balsamic vinegar
1/4 cup (packed) golden brown sugar
2 tablespoons tomato paste
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Preparation
Heat oil in heavy medium skillet over medium-high heat. Add onions and garlic; sauté until onions just begin to brown, about 10 minutes. Add vinegar and sugar and cook 5 minutes, stirring often. Stir in tomato paste, ginger, cloves and nutmeg. Reduce heat to low and simmer until marmalade is thick, stirring often, about 1 minute. Season with salt and pepper. (Can be made 5 days ahead. Cover and chill. Rewarm before serving.)
