RED ONION MARMALADE - Roy Choi

 RED ONION MARMALADE

The de Anza Country Club had a monthly journal for its members, and this was the first recipe I wrote for it. I paired the marmalade with a hamburger recipe and wished my members low scores and happy rounds. This marmalade can be used on my burger or on any protein dish as a side condiment.

MAKES ABOUT 1 CUP

2 pounds red onions, sliced

¼ cup olive oil

1 cup red wine

1 cup red wine vinegar

1 cup packed brown sugar

1 teaspoon freshly ground black pepper

½ teaspoon cayenne

Zest (grated) and juice of 1 lemon

Zest (grated) and juice of 1 lime

Combine the onions and olive oil in a large, deep pan and sauté over medium heat, stirring periodically, until the onions are soft and slightly caramelized—about 10 minutes.

Deglaze the pan with the red wine and vinegar. Bring the onions and their liquid to a boil, cooking continuously over high heat until the liquid is reduced by half.

Lower the heat and add the brown sugar, pepper, cayenne, and citrus zest and juice, whisking everything to dissolve the sugar. Cook for 10 to 15 minutes over low heat, stirring periodically. Allow the onions to cool and you’re done. It’ll keep, covered, for 1 week.

Use on meats or on breakfast toast. YOU CHOOSE.