Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Onion Marmalade

Thanks to all who have been helping me find my way with BGE. At last, I feel like I can return some favor to the forum.[p]Recently I struggled with some ribeyes, but all was not lost. In the course of the meal I also made the most delicious onion marmalade to complement any beef. Taken from the website, here is the recipe for your enjoyment (I added about 2 cups of finely chopped shallots, and I left the maramalade saute over medium low heat for sometime longer than the recipe below. This added time allowed the onions to become more brown and sweet):[p]Recipe courtesy Ruth Underwood
4 cups finely chopped Vidalia onions
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup sugar
2 tablespoons distilled white vinegar
2 tablespoon parsley [p]Saute the onion in hot oil in skillet over medium high heat with the salt, pepper, and cayenne, cook stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from heat, cool and serve. [p]Can be stored in airtight container in the refrigerator for up to 1 week.[p]Yield: 2 to 2 1/2 cups (+ shallots)[p]MMMMMMmmmmmmmmmmmmmmm!![p]E1[p]

Sign In or Register to comment.