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Thanksgiving: Sweet Onion Marmalade

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

â—¦ ¼ cup extra-virgin olive oil
â—¦ 6 Vidalia or other sweet onions, about 3 pounds total weight, coarsely chopped
â—¦ ¾ teaspoon kosher salt
â—¦ ¼ cup firmly packed golden brown sugar
â—¦ ¼ cup white balsamic vinegar
â—¦ 3 tablespoons white wine vinegar
â—¦ 1 tablespoon honey
â—¦ 1 teaspoon dried thyme
â—¦ Freshly ground pepper


Recipe

In a large frying pan over medium heat, warm the oil. Add the onions and salt and stir to coat the onions with the oil. Cover and cook, stirring occasionally, until the onions are soft and pale gold, about 30 minutes.

Stir in the brown sugar, vinegars, honey, and thyme. Season to taste with pepper. Simmer uncovered, stirring occasionally, until the onion juices have evaporated and the mixture is thick, about 30 minutes.

Let the mixture cool to room temperature for immediate use, or transfer to an airtight container, cover, and refrigerate for up to 3 weeks before serving.

Serves 8 to 10