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Maple-Onion Marmalade

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"Whether you call this a marmalade, relish, or French confit, these slow-cooked, sweet-and-sour onions make a great garnish for roasts, burgers, omelets, grilled cheese sandwiches, and about a thousand other things. I especially like this as a garnish for the Bacon and Egg Waffle Sandwich. If this recipe makes more than you'll eat within a couple of weeks, divide the mixture between two jars and give one of them to a friend."

List of Ingredients

â—¦ 3 tablespoons light olive oil
â—¦ 6 cups halved and thinly sliced sweet onions (3 to 4 large)
â—¦ ½ teaspoon salt, plus more as needed
â—¦ ¼ cup plus 1 tablespoon pure maple syrup
â—¦ ¼ cup apple cider vinegar
â—¦ ¼ cup water
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ ¼ teaspoon dried thyme
â—¦ 1 bay leaf


Recipe

Heat the oil in a very large skillet. Add the onions and salt. Sauté over fairly high heat for 5 minutes, stirring often. Decrease the heat to low, cover the skillet, and cook the onions for 10 minutes, stirring several times. Remove the cover and continue to cook the onions over medium heat until they're quite soft and turning golden brown, about 5 minutes.

Stir the maple syrup, vinegar, and water together in a small bowl. Add the liquid to the onions along with the pepper, thyme, and bay leaf. Continue to cook the onions, stirring often, until nearly all the liquid evaporates and the remaining liquid is syrupy. Remove from the heat. Add a little more salt, if needed. Remove the bay leaf.

Spoon the marmalade into one or two clean jars. Let cool completely, then screw on the lids and refrigerate. This will keep for 2 or more weeks in the refrigerator.

Makes about 2 cups