This marmalade is wonderful with an aged Gouda or sharp cheddar on crackers. It is sweeter than my red onion marmalade, which has some kick to it because of the pepper flakes and ginger. The marmalades make a great pairing on an appetizer table, or in a basket of Christmas presents.
White Onion Marmalade
adapted from Gourmet, Food & Wine, or Bon Appetit (I cut the recipe out years ago and can’t remember the source)
- 1/4 cup extra-virgin olive oil
- 4 large yellow onions, peeled and cut into 1/4 inch dice or quarter slivers (about 8 cups)
- 6 medium shallots, thinly sliced (about 3 cups)
- ¾ cup sugar
- 2 heaping Tbsp brown sugar
- 2 bay leaves
- 2/3 cup honey
- 1/2 cup brandy
- 1/3 cup white balsamic vinegar
- 6 sprigs fresh thyme
- 1 tsp salt
- 1/8 tsp freshly ground pepper
1) Heat oil in a large skillet over medium-high heat.
2) Add onions, shallots, sugar and bay leaves; cook, covered, stirring occasionally, until onions are golden, 20 to 25 minutes.
3) Add remaining ingredients, and bring to a simmer; reduce heat to low.
4) Cook, stirring occasionally, until liquid is dark golden and syrupy, about 20 minutes.
5) Immediately transfer to jars using proper canning methods; or cool and store in the fridge for up to two weeks.