Wednesday, April 13, 2011

Peter Reinhart's almost Caramelized Onion Marmalade

I first came across this recipe in American Pie, Peter Reinhart's book about his quest for great pizza.

I thought I would give it a try to add to a salad and knew that it could be used on sandwiches and pizza later in the week. The onions are not fully caramelized, but the sugar and Balsamic give a nice sweetness.

I cut the recipe in quarter, as I only had one onion on hand.

Balsamic Onion Marmalade
1 tablespoons olive or vegetable oil
1 large yellow or white onions, sliced into thin strips (aka, julienned)
2 Tbs sugar
1 Tbs balsamic vinegar
freshly ground black pepper

Place oil in medium skillet set on medium-low and add onions. Cook for about 10 minutes until they soften, turning to prevent browning.


Turn up the heat to medium and cook another 10 to 15 minutes unit soft and translucent. Then add the sugar and turn to coat. Cook another minute or two.


Make a ring with the onions and add the balsamic in the middle, then fold in the onions to coat.


Turn off the heat and remove the onions letting the juices drip back into the pan. In a colander, press the onions to remove the juices, then gentle heat the mixture until it thickens.


It should turn syrupy. Do not over cook at this point or it will become too think.


After a minute or so, turn off the heat and add the onions back in, turning to coat. Season with salt and pepper.


This can be used on pizza or sandwiches or even eaten straight from the container.

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