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Marmellàta di Cipolle Caramellate con l'Aceto Balsamico
Onion Marmalade Caramelized with Balsamic Vinegar
Onion Marmalade Caramelized with Balsamic Vinegar
Soft and savory caramelized onions are great with hamburgers, steak, chops, sausage, meatloaf, grilled fish and scallopine. Make on
your day off and this marmalade will perk up many workday meals making them special. Use as an accent in panini or as a side dish
with salumi, leftover roasts, too. Makes a great gift for cooks and non-cooks alike.
extra-virgin olive oil
1
pound onions, peeled, sliced (yellow, white, red)
salt
broth or water if needed
balsamic vinegar (young age 5-8 years old)
1. In a non-stick sauté pan over low heat, warm the olive oil and slowly sauté the sliced onions.
While sautéing, lightly salt the onions to draw out their juices. (Add a very small amount of broth or water if the
onions begin to brown, do not let them burn.)
2. After 10 minutes begin to drizzle the onions with balsamic vinegar and continue to sauté until limp and slightly caramelized. Add as much vinegar as tastes good to you just be sure to sauté long enough to cook off any sharp vinegar taste. Sauté the onions until soft but not mushy, about 10-15 minutes. Taste and add salt if needed. Serve or cool, cover well and refrigerate for up to a few days.
2. After 10 minutes begin to drizzle the onions with balsamic vinegar and continue to sauté until limp and slightly caramelized. Add as much vinegar as tastes good to you just be sure to sauté long enough to cook off any sharp vinegar taste. Sauté the onions until soft but not mushy, about 10-15 minutes. Taste and add salt if needed. Serve or cool, cover well and refrigerate for up to a few days.
