Ingredients:
8 lbs. Walla Walla or other sweet onions, sliced thin
4 lg. cloves garlic, chopped
1 ½ c. olive oil
1 c. sugar
2 c. cider vinegar
1 T. fresh thyme leaves, chopped
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Directions:
Heat oil in large pot over medium heat. Stir in onions and garlic and cook 10 minutes until softened; do not brown. Add sugar and thyme. Cook over medium-high to high heat, stirring occasionally at first and more frequently at the end, until mixture thickens and turns caramel-colored. (May take up to 1-2 hours depending on amount of water in the onions.) Add vinegar near the end of the cooking time, or earlier as needed to prevent sticking. Ladle into clean, hot jars (pints or half-pints), using slotted spoon. Top up jars with liquid remaining in pot (there will be liquid left over). Process in boiling water bath 15 minutes.
ENJOY!
Uses for onion marmalade:
As a relish with meat, fish or chicken
On sandwiches, instead of mayo or mustard
On hamburgers, hot dogs and sausages, instead of mustard, ketchup and relish
As a topping for pasta (with parmesan, if you like)
As a topping for foccacia
In an omelet or stirred into scrambled eggs (try adding cheese also)
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