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Onion Marmalade

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edited November -1 in EggHead Forum
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 foodtv.com 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]