I had promised myself to try and develop some vegan recipes in 2013. This red onion marmalade turned out pretty well and is my first vegan post of the year.The onion-y condiment is a cross between a savory jam and a chutney, but with less spice than I usually add to chutney.
The marmalade is a cinch to make, slowly cooking down to a gooey spread delicious on toasted bread. It would also make a nice pairing when served on the side with chicken or beef dishes. Actually, it tastes good right off the spoon…
Because I had some walnut oil in the pantry, I used that, but grape seed oil would be another choice and much less expensive. The original recipe I found in an old “Gourmet” called for half a stick of butter instead of oil, but this turned out fine without using any butter.
The slow cooking of the onions allows them to caramelize and elicits all the sweetness from them. I thought about trying this with Maui onions, also known for their sweetness, but I prefer the color from the red onions.
TIP: This will keep well in the fridge for several days. In fact, the flavors will actually deepen and intensify. The marmalade can also be frozen for up to 6 weeks. Once thawed, gently reheat before serving.
- ¼ cup walnut oil
- 1 pound red onions, peeled and thinly sliced (about 2 large onions)
- ¼ cup sherry vinegar
- 2 tablespoons honey
- 1 teaspoon fresh lemon thyme leaves (or any fresh thyme)
- 1 pinch kosher salt
- 1 pinch ground white pepper
- Heat the oil in a medium-sized saucepan with a heavy bottom. Add the onions and cook over medium heat, stirring, until they are limp, about 5-6 minutes.
- Add the vinegar, honey, thyme, salt and pepper. Reduce heat, partially cover the pan and cook for 1 hour. The onions will become very tender.
- Serve the marmalade warm or at room temperature.