Onions, when cooked over a very low heat for quite a long time, can be quite a sweet and comforting food.
The first time I tried to make a slow cooked onion spread, about 14 years ago, I burned it all up. It hadn't occurred to me that there was a lot of sugar in the onion that would be released as it cooked. Sadly, I threw away my first burnt attempt and tried again. After about four tries, I got it right, and have been making this ever since.
This time, I decided to add a shallot and some minced garlic. The flavors get really mellow as they cook down, meld with the olive oil, and give you a dish that tastes like it belongs in Provence. The flavors are sweet and savory all at once, which is my favorite combination.
This marmalade is super easy to make and can be used for a number of things: incorporated into a cooked veggie or meat dish (recipe to come later this week); as a topping for baked potatoes; a spread for toast or added to an egg scramble.
Onion & Shallot Marmalade
- 1 large Yellow Onion, chopped into small, even pieces
- 1 medium Shallot, chopped into small even, pieces
- 3 cloves Garlic, minced
- 3/4 cup Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- Heat up a small saucepan over medium to high heat.
- Once pan is heated up, add olive oil.
- Put the onions, shallots, garlic, salt and pepper into the hot oil.
- Allow to stay on high heat for about 3 minutes, until the edges of the oil bubble.
- Stir the mixture and lower the heat to low.
- Keep on the low flame for up to an hour, stirring constantly.
- You'll know when it's ready when you see the onions slightly sticking together and looking nice and browned.
Serve on toast, baked potatoes or use as part of a meat or veggie roast.