Onion Marmalade for grilling season!

Hello! I’m super excited for Summer to come into full swing. Living in Oregon we don’t usually get the heat, and sunny days of the season until after the fourth of the July. This is a great time for us cooks to make all of our favorite condiments for camping and outdoor cooking season.

P and I took a walk to the market last night. We went on a little adventure and snacked at some food carts. We walked around in our silent city with bare arms, and full bellies. P surprised me with some lemonade, and we had a picnic at my coffee table. It was a lovely Sunday evening.

It got me dreaming of grilling veggies, pizzas, corn, and eating dinner outside most nights. The lemonade brought back memories of my 25 cent Kool Aid lemondade stand I used to sell each Summer. I don’t think I made more than a dollar, and my mom had to eat the cost each Summer. Those were fun times, and I’m ready for new memories with friends and family.

P and I heart caramelized onions with a great passion. I live in a small apartment, with a very small kitchen. I have no air conditioning, and can’t imagine what it will feel like cooking in the heat all Summer. I’ve decided to stay organized, and prep some staples for hot days to come, including onion marmelade to spread on veggie burgers, cheese plates, and breakfast sandwiches.

I will be making oven dried tomatoes (because the tomatoes here won’t be super delicious until August) , pickled red onions, mustard, Siracha style hot sauce, balsamic preserved cherries, pickled grapes and much more in the days to come. These are all very simple recipes, and they taste so much better out of glass jar from home, than a plastic squeeze bottle.

Summer is just about to get tastier. Look for these recipes in the weeks to come!

Onion Marmalade

  • 3 large red or sweet onions (I used Viladia)
  • 6 sprigs of Thyme
  • 2 Tbsp olive oil
  • 3/4 cup brown sugar (I used Muscuvado, but any organic brown sugar will do)
  • 2/3 cup balsamic vinegar
  • pinch of salt
  • pinch of cayenne for heat (optional)
  • Heat oil in thick bottomed pan
  • Slice onions in half moons, and add to oil (or chunks, I did half moons)
  • Add thyme leaves to onions (just pluck off of sprig)
  • Cook until onions are caramelized (soft, slightly brown, but not overcooked, and see through)
  • Add brown sugar, and balsamic vinegar, cook over low heat for 1 hr
  • Salt, and cayenne, cook for ten more minutes, remove from heat
  • Place in glass jars with lid (makes two 1/4 jars)
  • Will keep for several weeks in fridge

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