Red Onion Marmalade with Chestnuts

1. 1

   Heat 3 tablespoons oil in large deep nonstick skillet over high heat.

2. 2

   Add onions and 1 teaspoon salt.

3. 3

   Sprinkle with pepper.

4. 4

   Saute until onions are beginning to brown, about 5 minutes.

5. 5

   Reduce heat to medium-low; cover and cook until onions are soft, stirring occasionally, about 15 minutes.

6. 6

   Increase heat to high; uncover and saute until onions are brown, about 5 minutes.

7. 7

   Add Port, prunes, and vinegar; stir until liquid evaporates and onions darken, about 3 minutes.

8. 8

   Add thyme; stir 1 minute.

9. 9

   Remove from heat.

10. 10

    Heat 1 tablespoon oil in small skillet over medium-high heat.

11. 11

    Add chestnuts and saute until coated with oil, about 1 minute.

12. 12

    Add to onion mixture.

13. 13

    Season onion marmalade with more salt and pepper, if desired.

14. 14

    Transfer to bowl; cool.

15. 15

    (Can be prepared 5 days ahead.

16. 16

    Cover and chill.

17. 17

    Bring to room temperature before serving.)

18. 18

    *Available at specialty foods stores and some supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.