Onion Marmalade

1. 1

   Heat the butter in a large skillet over medium heat.

2. 2

   Add the onions, sugar, salt, and pepper.

3. 3

   Cook until the onions turn a rich golden brown, stirring frequently to avoid sticking, about 15 minutes.

4. 4

   Add the broth and thyme and bring to a simmer, Immediately reduce the heat to low and cook, stirring frequently, for an additional 25 minutes or until the liquid reduces and the mixture is the consistency of thick jam.

5. 5

   Place the marmalade in a bowl and cool to room temperature.

6. 6

   Cover and refrigerate.

7. 7

   (If covered and refrigerated, the marmalade should keep about 2 weeks.)

* Per serving · 4 servings · Values may vary.

No additional tips available.