The reference of this guide: soniafares14
There are many recipies and methods of making onion marmalade. I do not use the quick 10 mins and all over. I need to do the perfect one. especially that it lasts up to 6 months in sterilized jars.
Ingredients. The ginger and red chili is my addition. It has been quiet intriguing for the French connoisseurs.
Cut z onions into thinly sliced wedges. Use a glass Pyrex cooking pot. Put z 2TBsp of olive oil+1TBsp butter+z 3 pepperoncini+sliced onions. Let them sweat on low heat 1 hr turn few times. Cover
here I am using glass one because I would leave z onions 2 cool & start cooking them again 2 make z jelly form jam. In a metal pot I will have2 transfer back &forth. Not to leave acid in z metal
After 1 hr the onions reduced to 2/3 almost
Add the 350 gm of brown cane sugar
Add the 100 gm of balsamic vinegar(3/4 cup) mix well. If at some point you need to add liquid. Just add red wine or more balsamic vinegar
With a spoon, Peel the ginger 1 stick around 80 gm. Or your preference. The original recipie doesn't have ginger.
Grate ginger over the onions and leave to cook in covered for 2 hrs.
The onions after 2 hrs. almost there but not yet. Cover and let cool. Then cook uncovered for 1 hr on low fire. Turn occasionally. Let cool and put in a jar for a consumption within a month. ...
Onion marmalade after the second cooking. If you would like to keep some for up to 6 months. Then you have to put them in sterilized jars.
Surprisingly delicious. Serve it with a platter of cheese. OMG ...heavenly