Marmalade is such an old-fashioned word, don’t you think? It sounds like something elderly characters in a southern novel would spoon over their afternoon biscuits.
Well, I’m ready to get my granny on because this onion marmalade is ridiculously spectacular. It’s got a sweet, caramelized flavour and it basically melts in your mouth. I’ve never had anything like it.
Despite the sweetness, it’s still a savory condiment that you can spoon over gluten-free crackers, chickpea flatbread, rice, veggies, toast, etc. I had mine with spinach pakoras. Not biscuits. This leaves my youth intact, no?
Are you a marmalade fan?
- 1 tbsp coconut oil
- 4 cups onion, sliced
- ¼ cup water
- 2 tbsp rice vinegar or balsamic vinegar
- 1 tbsp coconut sugar
- 1 tbsp thyme, finely chopped
- salt and pepper, to taste
- Heat the oil in a pan over medium heat. Add the onions and sauté until they are tender, about 10-15 minutes.
- Reduce the heat to low. Add the water, cover and cook until the onions turn a deep golden brown, about 50 minutes. Stir every 10 minutes for the first 30 minutes and every five minutes for the remaining time. Add a bit more water if it starts to get to dry.
- Add the vinegar, sugar, thyme, salt and pepper. Deglaze the pan and cook until most of the moisture is gone.