Jo’s Onion Marmalade

Jo’s Onion Marmalade

I am a fervent buyer of artisanal jams, chutneys, etc. Take me to a Farmer’s Market, a gift shop and you will find me browsing the goodies. The best marmalade I have ever tasted was made by a friend of my mothers in Scotland and she brought a jar whenever she visited. Excuse digression – anyway, I thought I would make some onion marmalade to go with roast pork, but I didn’t want to use any sugar. Decided to improvise using apple cider vinegar and balsamic vinegar, and it worked. Would also be good with sausages.

2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

2 medium onions – finely sliced

1 tbsp. apple cider vinegar

1 tbsp. balsamic vinegar

Heat oil in a skillet and when sizzling add onion, then immediately turn the heat down low.

Add the two vinegars.

Cover skillet  with a lid (preferably glass so you can see what is going on)

Cook for 30 minutes, stirring intermittently.

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