Onion Marmalade Recipe
- 4 tablespoons (½ stick) unsalted butter or vegetable oil
- 3 cups Vidalia or sweet red onions, thinly sliced
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- ½ cup rich chicken or vegetable stock, preferably homemade or low-sodium canned
- ½ teaspoon chopped fresh thyme leaves, chopped or ¼ teaspoon dried
- Heat the butter in a large skillet over medium heat. Add the onions, sugar, salt, and pepper. Cook until the onions turn a rich golden brown, stirring frequently to avoid sticking, about 15 minutes.
- Add the broth and thyme and bring to a simmer, Immediately reduce the heat to low and cook, stirring frequently, for an additional 25 minutes or until the liquid reduces and the mixture is the consistency of thick jam.
- Place the marmalade in a bowl and cool to room temperature. Cover and refrigerate. (If covered and refrigerated, the marmalade should keep about 2 weeks.)
