RED ONION MARMALADE

This is a recipe I saw in an old crock pot cookbook. A note with the recipe said to use as a topping on steaks and fish or spread on sourdough bread rounds to use as appetizers. I have not made this as I do not eat steak or fish.

5 large red onions, thinly sliced
4 tbsp unsalted butter
1 tbsp olive or canola oil
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup water
2 tbsp currant jelly

In a large skillet, caramelize the onion in the butter, oil, and garlic.  Season with the cumin, coriander, salt and pepper.  Transfer to crock pot or slow cooker and add the water and jelly; mix thoroughly to combine.  Place lid on cooker and cook on high for 1 hour.

Allow marmalade to cool before serving.  May be kept in the refrigerator for up to 4 days.

file photo