Onion & Beet Marmalade
by Chef Michael Bonacini
Ingredients:
6 red onions, sliced
8 tbsp olive oil
1 tsp butter
1 medium red beet, peeled & coarsely grated
1 small apple, peeled and coarsely grated
¼ cup red wine
¼ cup red wine vinegar
1/8 cup apple juice
1 sprig fresh thyme or pinch of dried thyme
Directions:
1. Place the sliced, red onions in a thick-bottomed pan over low heat. Sweat the onions in the olive oil and butter for approximately 8 to 10 minutes.
2. Add the beets and apples. Continue to sweat for an additional 5 to 8 minutes.
3. Add the red wine, vinegar and apple juice. Simmer until all liquid has evaporated. Season with salt, freshly ground pepper and thyme.
Note: Onion Marmalade will keep for up to 10 days in the refrigerator.
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