Reata's Onion Marmalade
(Courtesy of the Reata Restaurant in Fort Worth, TX)
2 large red onions (1-1/2 lbs)
2 large yellow onions (1-1/2 lbs)
1-1/2 cups balsamic vinegar
3 Tbs olive oil
4 bunches scallions, tops only
1/4 cup brown sugar
Salt and pepper to taste
Peel onions, trim root ends. French julienne onions for thin, semicircular julienne slices. Thinly slice scallion tops (greens).
Heat olive oil in large skillet over medium heat. Add onions and scallion tops and toss to coat with oil. Sauté until the onions begin to soften, cover pan, and cook until they are wilted and translucent.
Remove lid, increase heat to medium-high and add vinegar. Cook to reduce by half, stirring constantly. Add sugar, salt and pepper to taste, stir well. Taste should be sweet and sour. Adjust seasonings.
Reduce heat to low and cook until liquid is almost absorbed and mixture is thick, about 10 minutes. Remove from heat and serve. Store in jar in refrigerator for up to 1 week.
2 large red onions (1-1/2 lbs)
2 large yellow onions (1-1/2 lbs)
1-1/2 cups balsamic vinegar
3 Tbs olive oil
4 bunches scallions, tops only
1/4 cup brown sugar
Salt and pepper to taste
Peel onions, trim root ends. French julienne onions for thin, semicircular julienne slices. Thinly slice scallion tops (greens).
Heat olive oil in large skillet over medium heat. Add onions and scallion tops and toss to coat with oil. Sauté until the onions begin to soften, cover pan, and cook until they are wilted and translucent.
Remove lid, increase heat to medium-high and add vinegar. Cook to reduce by half, stirring constantly. Add sugar, salt and pepper to taste, stir well. Taste should be sweet and sour. Adjust seasonings.
Reduce heat to low and cook until liquid is almost absorbed and mixture is thick, about 10 minutes. Remove from heat and serve. Store in jar in refrigerator for up to 1 week.
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