Ingredients for Le Chardonnay's Onion Marmalade
- 2 tablespoons unsalted butter
- 2 large yellow onions (about 3 cups)
- 1/4 cup red wine vinegar
- 1/2 cup dry red wine
- 1/4 cup granulated sugar
- 2 tablespoons grenadine syrup
- Salt and freshly ground black pepper, to taste
- 4 slices toasted French bread
- finely chopped hard-boiled egg
- fresh watercress
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How to Make Le Chardonnay's Onion Marmalade
- Melt 2 tablespoons of unsalted butter in a medium-sized skillet over medium heat. Add 2 large finely minced yellow onions (about 3 cups) and cook, stirring occasionally, until softened and lightly caramelized (about 15-20 minutes).
- Add 1/4 cup red wine vinegar, 1/2 cup dry red wine, and 1/4 cup granulated sugar to the skillet. Stir to combine.
- Reduce heat to low and simmer gently for 5 minutes, allowing the liquids to reduce slightly.
- Stir in 2 tablespoons of grenadine syrup. Season generously with salt and freshly ground black pepper to taste.
- Continue to cook over low heat for 45 minutes, or until the onion mixture has thickened to the consistency of a marmalade. Stir frequently and add a splash of red wine if the mixture becomes too dry and starts to scorch.
- Remove from heat and let cool slightly.
- Serve the onion marmalade generously atop 4 slices of toasted French bread. Garnish each slice with finely chopped hard-boiled egg and fresh watercress.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
256g
Fat
146g
Carbs
29g
