Come summertime, onion marmalade is a condiment that I use in many dishes. My motto is: Seek out maximum flavor and spend minimum time in the kitchen. Even though it takes some time to cook this marmalade, you will have it on hand for a variety of different dishes. It can take the place of traditional sauces, like ketchup or mustard, or can be an extra layer of flavor in a sauce or dip.
There’s a lot of room to personalize this flavor enhancer. Add a few sprigs of rosemary or thyme or choose your favorite onion varieties like Maui, yellow or red onions. Use port or beer instead of the balsamic and wine. (Just keep the same proportions in the recipe.) I like throwing in pitted and finely chopped black or green olives to add an earthy taste. The marmalade will keep for a month in your refrigerator.
Here are 11 ways to use onion marmalade:
• Glaze grilled steaks with a thin layer.
• Spread a tablespoon on the bread for a better grilled cheese.
• Serve as an accompaniment to grilled sausages, pork tenderloin, veal chops and steak.
• Stir a tablespoon into scrambled eggs.
• Use as a filling in omelets, frittatas and in dips.
• Top sliced toasted baguettes with goat cheese, blue cheese or Brie and marmalade.
• Use as a stuffing for chicken breasts or pork chops.
• Add to ground turkey for juicy burgers.
• Top sautéed scallops with a teaspoon of marmalade and a drizzle of balsamic vinegar.
• Add to cooked vegetables like green beans, spinach, broccoli or cauliflower.
• Use as a topping on pizza.