When I received a jar of sweet onion marmalade as a gift, I wasn’t quite sure what to do with it at first. It was dark purplish brown, and it was sweet, tart, and a little spicy. The label suggested it as a condiment for a sharp aged cheese. I loved it, and soon my husband and I were enjoying it with salami as an appetizer, as a dressing for panini, and on grilled cheese crostini. Soon the jar was empty, I decided to make my own. This recipe is the result.

Spicy Onion Marmalade is a delicious condiment that adds a sweet and tangy kick to a variety of dishes. Made with caramelized red onions, brown sugar, balsamic vinegar, and a pinch of crushed red pepper, this marmalade has a rich and complex flavor profile. The onions are cooked down until they are dark and soft, resulting in a jam-like consistency with a hint of spiciness.

This versatile condiment pairs well with savory dishes such as burgers, sandwiches, cheese platters, and charcuterie boards. It can also be used as a glaze for roasted meats or as a topping for bruschetta and crostini. The combination of sweet, tangy, and spicy flavors makes Spicy Onion Marmalade a delightful addition to any culinary creation.

You can easily prepare this marmalade at home using a few simple ingredients and a skillet. The recipe yields a generous amount, and it can be stored in the refrigerator for up to one month, allowing you to enjoy its deliciousness over an extended period.

Try making Spicy Onion Marmalade and elevate your dishes with its bold and distinctive taste.

Makes about 1 cup

INGREDIENTS

• 2 large red onions, quartered and thinly sliced
• ¼ cup water
• ½ teaspoon salt
• ¼ cup packed dark brown sugar
• ⅓ cup balsamic vinegar
• Pinch of crushed red pepper

INSTRUCTIONS

1. In a medium skillet, combine the onions, water, and salt. Cover and cook over medium-low heat for 15 minutes, or until the onions are softened.
2. Stir in the brown sugar and balsamic vinegar. Cover and cook, stirring occasionally, until the onions are very dark and soft and most of the liquid has evaporated, about 30 minutes. If the vinegar evaporates before the onions are cooked, add a spoonful of warm water.
3. Once the onions are very tender, uncover and cook for a few minutes more, until most of the liquid has evaporated.
4. Stir in the crushed red pepper. Let the mixture cool.
5. Scrape the marmalade into an airtight container, cover, and refrigerate. The marmalade can be refrigerated for up to 1 month.