Caramelized onions and cherries
Lately I’ve been seeing a lot of recipes for something called “onion marmalade.” It looks a delicious, smooth, savory spread of sweet and sticky onions. I prefer the chewy texture of caramelized onions over the mushy, paste like texture of an onion marmalade, so my recipe creates a savory,
Ingredients
4 medium sizes onions
3 tbsp olive oil
2 tsp salt
1 1/3 cups cherries, pitted
1 cup of red wine (or an Irish red ale)
1 cup of brown sugar
1/3 cup balsamic vinegar
1 tsp red pepper flake (more or less depending on how spicy you prefer your foods)
Instructions
-Slice all of your onions, and heat up your olive oil in a pan, set over medium-low heat. I know, it looks like a lot, but we’re going to be cooking this for awhile, and trust me, they’ll cook down.
-So add the salt, cover the pan with a lid (I guess I didn’t need to specify that part..) and be patient.
-After about 20 mins, they will start to turn clear and soft, and a lot of onion juices will be in the bottom of your pan. Yay!
-At this point, add your cherries, and ALL other ingredients, and you will no longer need the lid. You will be cooking this with the lid off for the rest of the time.
-There is no “wrong” way to go about this. It does take a lot of time. The whole process for me, took over 90 minutes. Just stay patient, stay near to the pan, and stir every once in awhile.
MORE EXPLANATION, PICTURES, AND SHENANIGANS OVER AT Savory Notes
Ingredients
4 medium sizes onions
3 tbsp olive oil
2 tsp salt
1 1/3 cups cherries, pitted
1 cup of red wine (or an Irish red ale)
1 cup of brown sugar
1/3 cup balsamic vinegar
1 tsp red pepper flake (more or less depending on how spicy you prefer your foods)
Instructions
-Slice all of your onions, and heat up your olive oil in a pan, set over medium-low heat. I know, it looks like a lot, but we’re going to be cooking this for awhile, and trust me, they’ll cook down.
-So add the salt, cover the pan with a lid (I guess I didn’t need to specify that part..) and be patient.
-After about 20 mins, they will start to turn clear and soft, and a lot of onion juices will be in the bottom of your pan. Yay!
-At this point, add your cherries, and ALL other ingredients, and you will no longer need the lid. You will be cooking this with the lid off for the rest of the time.
-There is no “wrong” way to go about this. It does take a lot of time. The whole process for me, took over 90 minutes. Just stay patient, stay near to the pan, and stir every once in awhile.
MORE EXPLANATION, PICTURES, AND SHENANIGANS OVER AT Savory Notes