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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Melt butter in a 2 1/2 quart heavy saucepan over medium heat, then cook
onions, uncovered, stirring occasionally, until softened, about 8 minutes.
Stir in vinegar, honey, salt and pepper and cook, covered, over low heat,
stirring occasionally, until onions are meltingly tender, 1 1/4 to 1 1/2
hours. Serve marmalade at room temperature on crostini.
NOTE:
Marmalade can be frozen up to 1 month. Thaw and reheat to warm before
serving.
Contributor: Gourment February 2004 p
24
| Ingredients:
1/2 stick butter
1 Pound(s) red onions; sliced thinly
4 Tablespoon(s) red wine vinegar
1/8 Cup(s) honey
87/2000 Ounce(s) salt
217/10000 Ounce(s) black pepper |
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