By Chef Dez/Special to Black Press Media
There are some recipes that you turn to time and time again. This is one of them.
This red onion marmalade is not only easy to make ,but is also the perfect balanced combination of savoury and sweet characteristics. With summer upon us now, you will find that this is the perfect delicious topping for grilled burgers and a staple for all your outdoor picnics. One of my favourite applications is serving this with crackers and tangy goat cheese.
Make sure you are slicing your onions thin for this recipe. A good tip to help you from crying too much when cutting your onions is to put the onions in the fridge for a few hours (or overnight) as cold fumes will rise much more slowly to your eyes than room temperature fumes. Another option is to position a fan on the countertop to blow the fumes away from you as you are cutting.
You will find this recipe, along with more than 130 others, in my cookbook Cooking Around the World with Chef Dez. If you are more of a visual learner, I have also featured this on my YouTube channel at www.youtube.com/@ChefDez under the playlist titled ‘Recipes & Kitchen Tips’. Happy cooking!
Red Onion Marmalade
Recipe created by Chef Dez
This is great on burgers, sandwiches, served with crackers and cheese, and many other applications.
1 tablespoon canola oil
5 medium/small red onions, about 6.5 to 7 cups thinly sliced
3/4 teaspoon salt
1/2 cup brown sugar (not golden sugar)
1 cup red wine
1/2 cup balsamic vinegar
In a large pan on medium heat, add the oil and then the onions and salt. Stir to combine and cook, stirring occasionally, until the onions just start to brown on the pan a bit, approximately 20 minutes.
Stir in the brown sugar and allow the mixture to caramelize, stirring occasionally, for approximately 15 minutes.
Stir in the red wine and the balsamic vinegar, and continue to cook over medium heat until it reaches a thick syrupy consistency, stirring occasionally, approximately 20 minutes. Then turn off the heat and let cool in the pan until room temperature. As it cools the mixture will get thicker.
Serve immediately or store in the refrigerator for up to one week.
Makes approximately 2 cups.
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– Chef Dez is a food columnist and culinary instructor in the Fraser Valley. Visit him at www.chefdez.com. Send questions to dez@chefdez.com or to P.O. Box 2674, Abbotsford, B.C. V2T 6R4
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