Balsamic Onion Marmalade Yumminess

Many of you have asked me for my onion marmalade recipe. This is a fantastic savory jam that is great on crackers with goat cheese, a base for pizza, and as a spread for sandwiches. I found this recipe on a blog a year or so ago, and made it with my own variations and adjustments to make it water bath processing (canning) stable. It's fantastic to keep on hand.






Dan's Balsamic Onion Marmalade

4 lbs onions (sliced thin)
6 shallots (sliced thin)
3 slices bacon or pancetta (thick cut)
6 sprigs fresh thyme
2 cups sugar
1 cup dark brown sugar
2 cups red wine
1 cup balsamic vinegar
2 tsp kosher salt
2 tbsp extra virgin olive oil
2 pkgs liquid pectin

Directions:

1. Place a large, non-reactive pan over medium-low heat. Add the bacon and render the fat. Once the bacon has crisped, remove.

2. Turn up the heat to high to medium-high, add the onions, salt, thyme and olive oil. Stir to make sure the onions are coated with the oil and bacon fat. Cook covered with a tight lid for about 20 minutes. Remove thyme stems. Continue to cook stirring every 5 to 10 minutes until the onions begin to turn golden brown.

3. Add the sugar, brown sugar, red wine, and balsamic vinegar. Cook over medium heat until vicious. To test if it’s the right consistency, dribble a bit of the reduction on a plate and it still liquid, but slowly slips down the plate after it cools briefly. I also look to for doneness by dragging a spoon against the bottom of the pot. If it leaves a long valley, then its done. WARNING: Do not walk away from this once it begins to get close. There is enough sugar in this that it can burn and create sugar concrete on the bottom of your pan.

4. Remove from heat and stir in liquid pectin. Return to heat and boil for one minute. Ladle into prepared glass jars and water bath process for 20 minutes.

NOTES:

This marmalade keeps in the fridge well for at least 2 months, once a jar is opened. Some of the fat may become solid at the top after water bath processing, simply scrape it off and dispose of it. Additionally, if the marmalade become too thick, reheat in the microwave for 30 seconds and I find it spreads very easily.