RED ONION MARMALADE
Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch
Provided by Barney Desmazery
Categories Condiment, Side dish, Snack
Time 2h15m
Yield Fills about four 500ml jars
Number Of Ingredients 10
Steps:
- Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
- Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.
RED ONION MARMALADE
Steps:
- Cook 2 thinly sliced large red onions in a skillet with 1/4 cup olive oil over low heat, covered, until golden, 30 minutes. Stir in 3 tablespoons cider vinegar, 2 tablespoons brown sugar and 1 teaspoon grated peeled ginger; season with salt. Cook until thick, about 20 more minutes.
BAKED GOUDA WITH RED ONION MARMALADE
Make and share this Baked Gouda With Red Onion Marmalade recipe from Food.com.
Provided by sugarmagnolias
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For red onion marmalade - thinly slice red onion. Add olive oil to pan and cook red onion on medium heat for about 10 minutes, until they are soft.
- Sprinkle brown sugar and salt.
- Add red wine vinegar, cook until reduced, stirring constantly.
- Add red wine, cook until reduced, stirring constantly.
- Set aside.
- Spread jelly on top of cheese.
- Wrap wheel of cheese in crescent rolls (usually half a package).
- Place on pan (pizza stone is good), a bake for approximately 15 - 20 minutes, at 375. Watch to see if cheese is gooey and make sure you don't burn the crescent rolls.
- Take out, top with marmalade, cranberries and walnuts.
- Serve immediately with sliced apples (or multigrain crackers, bosc pears, etc.).
Nutrition Facts : Calories 155.2, Fat 9, SaturatedFat 5.1, Cholesterol 32.3, Sodium 525.4, Carbohydrate 10.9, Fiber 1.2, Sugar 8, Protein 7.6
RED ONION MARMALADE
Categories Condiment/Spread Ginger Onion Vinegar Raisin Sherry Bon Appétit Ohio
Yield 2 1/2 Cups
Number Of Ingredients 8
Steps:
- Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Add brown sugar, vinegar, Sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes. Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes. Season to taste with salt and pepper. Cool completely. (Can be prepared 4 days ahead. Cover and refrigerate.)
ONION MARMALADE
Onion marmalade is kind of a game changer for burgers, grilled cheese, or even a charcuterie board. It's called a marmalade because the knife cut we use is long and stringy, kind of like a citrus.
Provided by Justin Devillier
Categories condiment
Time 1h15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Thinly slice the onions by first cutting in half, then removing the core at an angle. Thinly slice the onions like a fan. Over medium heat, add the oil followed by the onions. The onions will start to sweat and cook down, releasing their liquid. Continue to cook over low heat, stirring every 2-3 minutes until the moisture is gone, 20 minutes or more as needed, depending on moisture level of the onions.
- When all of the moisture's been cooked out of the onions, turn the heat back to medium, add the sugar, a pinch of salt, and the vinegar and bring to a boil to dissolve the sugar and combine. Turn the heat to low and reduce until the mixture is a thick jam, about 45 minutes.
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BAKED GOUDA IN PUFF PASTRY - SAVORY SIMPLE
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5/5 (1)Total Time 30 minsCategory AppetizerCalories 88 per serving
- Preheat the oven to 400 degrees F, and line one large or two small baking sheets with parchment paper.
- Cut the puff pastry sheet in half. On a clean, lightly floured surface, thin out each piece of dough with a rolling pin until both sections are large enough to fold around the cheese. Place the dough onto the prepared baking sheet.
- Place a wheel of gouda in the center of the dough. Fold the excess dough around the cheese in a circular pattern so that no cheese is visible. Pinch the puff pastry to seal, trimming away excess dough with kitchen sheers if necessary. Flip the wheel over so that the pinched dough is on the bottom. Repeat with the remaining cheese and dough.
- Brush the top of the puff pastry with egg wash and poke a few holes in the dough with a knife or fork.
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