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Rich Onion Marmalade

By Susan Herrmann Loomis

5.0

(1)

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

1-1/2 tablespoons unsalted butter
2 pounds onions, peeled and very thinly sliced
Sea salt and freshly ground black pepper

Preparation

  1. Step 1

    Melt the butter in a large, heavy skillet over medium heat. Add the onions, stir so they are coated with butter, and reduce the heat to medium-low. Cover the skillet and cook, stirring occasionally to be sure the onions aren't sticking, until they are reduced in volume by two-thirds and are a pale gold color, 1-1/2 hours. Continue cooking, stirring often, until they melt by another one third and turn a deeper golden, 10 to 15 minutes.

    Step 2

    Remove the skillet from the heat, season the onions with salt, and pepper if desired, and let cool. Serve alongside roasted meats or fish, as a topping for pizza or a filling for savory tart.

Excerpted from French Farmhouse Cookbook, copyright © 1996 by Susan Herrmann Loomis Used by permission of Workman Publishing, New York. All rights reserved.
TagsCondimentOnionRoot VegetableVegetableGluten FreeNut FreeVegetarianMake AheadCookbooks
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