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    Cheerwine Onion Marmalade

    Source of Recipe

    From "The Southerner's Cookbook" by the editors of Garden & Gun

    Recipe Introduction

    "It's amazing how a little time and heat can turn an ordinary onion into an irresistible delicacy. Use a Vidalia, and you're already a step ahead. The onion's natural sweetness intensifies as its sharpness evaporates away. Cheerwine — a soda with North Carolina roots a hundred years deep — adds a signature cherry flavor. You only need half a 12-ounce bottle for this recipe; sip the rest while the onions do their thing. Once caramelized, they're amazingly adaptable—use this marmalade to top vegetable dishes, spread on a pizza, or tuck into sandwiches."

    List of Ingredients

    ◦ 3 tablespoons unsalted butter
    ◦ 4 large Vidalia onions, thinly sliced
    ◦ 6 ounces Cheerwine or cherry-flavored Dr. Pepper
    ◦ 1 tablespoon sherry vinegar
    ◦ 2 teaspoons kosher salt


    Melt the butter in a large cast-iron skillet over medium heat. When foamy, after about 2 minutes, add the onions and toss to coat; reduce the heat to low and cook for 30 minutes, stirring frequently, until the onions are soft and golden vanilla in color (they should not become crispy or browned).

    Add the Cheerwine and increase the heat to medium. Cook, stirring frequently, until most of the liquid has reduced to syrup and the onions are meltingly soft, about 15 minutes. Stir in the vinegar and salt. Serve immediately.

    Let any remaining marmalade cool, then store in an airtight container, refrigerated, for up to one week.

    Makes about 2 cups




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