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Onion Marmalade Sauce




Source of Recipe


NY Times


Recipe Introduction


Onions become sweet and mild if they are slowly cooked. Use this “marmalade” as a topping for grains, a sandwich spread or a bruschetta topping.


List of Ingredients




2 tablespoons extra virgin olive oil

2 pounds sweet onions, quartered lengthwise, then cut across the grain in thin slices

Salt and freshly ground pepper

2 to 3 garlic cloves, minced

2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme

1 tablespoon capers, drained, rinsed and finely chopped

Recipe



1. Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions. Cook, stirring, until they begin to sizzle and soften, three to five minutes. Add a generous pinch of salt. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down almost to a purée. Add the garlic, thyme and capers, and taste and adjust salt. Stir together, cover and simmer for another 15 to 30 minutes until the mixture is sweet and golden. Remove the lid; if there is liquid in the pan, cook uncovered until the purée is thick and the liquid is gone.

Yield: Makes about 1 1/4 cups.

Advance preparation: This spread will keep in the refrigerator for at least a week, and it freezes well.