Onion Marmalade

¼ cup olive oil

4 large yellow, red or Maui (or a combination) onions, thinly sliced

¾ cup red wine

¼ cup balsamic vinegar

1 tablespoon sugar

Salt and freshly ground white pepper

Heat oil in large, non-aluminum casserole dish on medium high heat. Add the onions and saute for about 12 to15 minutes or until well softened. Stir frequently.

Add the wine, balsamic vinegar and sugar to the onions and simmer on low heat until almost all of the liquid has evaporated and the onions are very tender and caramelized into a deep golden brown, about 30 minutes. Watch carefully toward the end to avoid burning the onions. Add the salt and pepper. Taste for seasoning. Cool and serve at room temperature.

Advance preparation: May be prepared up to a month ahead, covered in an airtight container and refrigerated.

Note: This recipe may be doubled or tripled. Just make sure to use a large, deep casserole dish to accommodate the larger amount of onions.

Makes about 1 ½ cups

Diane Rossen Worthington