Sweet-and-Sour Onion Marmalade

¼ cup olive or vegetable oil
4 large yellow or white onions, cut into thin strips
¾ cup sugar
¼ cup balsamic vinegar
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

In a large frying pan, heat the oil over medium heat. Add the onions and sauté for 20 to 25 minutes, or until they begin to turn a light golden brown. (Do not cook over high heat, as the outside of the onions will char too quickly before the insides have softened and sweetened.) Add the sugar and continue cooking and stirring for about 3 minutes, or until the sugar melts and begins to bubble.

As the onions turn a richer brown, clear a space in the center of the pan, pour the vinegar directly onto the hot pan, and then stir the vinegar into the onions. When the vinegar has reduced, leaving a syrupy coating on the onions, remove from the heat, stir in the salt and pepper, and let cool completely before using or storing.

This Sweet-and-Sour Onion Marmalade can be used on focaccia, pizza, or any flatbreads.

  • Yields About 2 Cups
  • Time to Make 30 minutes
  • Storage Refrigerate up to 2 weeks