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.