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Onion Marmalade Recipe-1775

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Yield: Makes about 1 cup (4–6 servings)


  • 4 tablespoons (½ stick) unsalted butter or vegetable oil
  • 3 cups Vidalia or sweet red onions, thinly sliced
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon white pepper
  • ½ cup rich chicken or vegetable stock, preferably homemade or low-sodium canned
  • ½ teaspoon chopped fresh thyme leaves, chopped or ¼ teaspoon dried


Heat the butter in a large skillet over medium heat. Add the onions, sugar, salt, and pepper. Cook until the onions turn a rich golden brown, stirring frequently to avoid sticking, about 15 minutes.

Add the broth and thyme and bring to a simmer, Immediately reduce the heat to low and cook, stirring frequently, for an additional 25 minutes or until the liquid reduces and the mixture is the consistency of thick jam.

Place the marmalade in a bowl and cool to room temperature. Cover and refrigerate. (If covered and refrigerated, the marmalade should keep about 2 weeks.)

© 1997 Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

131kcal (7%)
37mg (4%)
8mg (14%)
66mcg RAE (2%)
20mg (7%)
487mg (20%)
5g (25%)
8g (13%)
1mg (3%)

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