Ingredients for Balsamic Onion Marmalade
- 3 large yellow onions, thinly sliced
- Vegetable Oil
- Kosher Salt
- Fresh Ground Black Pepper
- 1/4 cup granulated sugar
- Balsamic Vinegar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Balsamic Onion Marmalade? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Balsamic Onion Marmalade
- Peel the 3 large yellow onions and cut each in half through the root.
- Thinly slice the onion halves into half-moon shapes.
- Set an electric skillet to 300°F (150°C). Add 2 tablespoons of olive oil and wait until it shimmers.
- Add a layer of the sliced onions to the skillet and sprinkle with a little salt (about 1/4 teaspoon).
- Continue layering the onions and sprinkling with salt until all the onions are in the pan. (Use about 1 teaspoon total)
- Cover the skillet and let the onions stand, untouched, for 20 minutes.
- Sprinkle 1/2 teaspoon of freshly ground black pepper and 1/4 cup of granulated sugar over the onions.
- Cook the onions, stirring frequently, for 10 minutes, until they look fairly dry and begin to caramelize.
- Add 1/2 cup of balsamic vinegar. Cover the skillet and cook, stirring occasionally, for 1 hour, or until the onions are very soft and a dark mahogany brown.
- Remove from heat and let cool slightly before serving.
- Serve warm or at room temperature. This marmalade will keep, refrigerated, for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
28g
Fat
0g
Carbs
3g