Balsamic Onion Marmalade

1. 1

   Peel the onions. Cut in half through the root. Thinly slice into half-moon shapes.

2. 2

   Set electric skillet to 300u00b0F Add oil and wait until it shimmers. Add a layer of onion and sprinkle with a little salt. Continue layering onion and salt until all the onions are in the pan. Cover and let stand, untouched, 20 minutes.

3. 3

   Sprinkle in black pepper to taste, then sugar. Cook, stirring often, 10 minutes, until onions look fairly dry.

4. 4

   Add vinegar and cook, covered, stirring occasionally, 1 hour, or until onions are very soft and a dark mahogany brown. Serve warm or at room temperature. It will keep, refrigerated, up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.