Neiman Marcus Red Onion Marmalade
"This recipe is used as a condiment on Neiman's Portobello Mushroom Sandwich. It's good on other sandwiches and a filler for omelets.
The marmalsde should be allowed to stand in the refrigerator for a few days
for the flavors to develop."
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
2 cups
ingredients
- 6 cups red onions, thinly sliced
- 1⁄4 cup balsamic vinegar
- 1 tablespoon honey
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon pepper
directions
- Place the onions in a heavy-bottomed saucepan and add the vinegar, honey, salt and pepper.
- Bring to a simmer over medium heat and continue to simmer for about 15 minutes, stirring frequently, until the liquid has evaporated.
- Remove the pan from the heat and let cool.
- Transfer the cooled onion mixture to an airtight container and store in the refrigerator.
- It keeps about a week.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
