Onion Marmalade
from Chef Amanda Lindquist from AZUL

• Olive oil, to coat the pan

• 1 whole vadalia onion (sliced thin)

• 2 each shallots, sliced thin

• 1 cup chopped thyme

• 3 tbsp brown sugar

• ½ cup red wine

• 3 tbsp balsamic vinegar

• Salt and pepper to taste

In a pan over medium high heat add oil, once hot, add the onions and shallots. Cook until caramelized, about 20 minutes, the onions should be a golden brown color. Add brown sugar, red wine, and balsamic vinegar. Cook over medium heat until it thickens, about 20-30 minutes. Finish with salt and pepper. Remove from heat and let cool.

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