Onion Marmalade

Onion Marmalade

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Imagine onions turned into a thick, gooey, sumptuous marmalade that you can spread on grilled bread, spoon into baked potatoes, drip on latkes or soft cheese, eat with juicy steak… The list goes on and on for this amazing delicious and versatile condiment that yes – you can make at home!

Prep time: 20 minutes

Onion Marmalade

By Gloria Kobrin Published: December 2, 2015

  • Yield:

  • about 2 cups


  • 8 cups 4-5 yellow onions peeled, cored and thinly sliced
  • 1 tablespoon vegetable oil
  • 1 tablespoon honey mustard
  • 3 tablespoons dark brown sugar firmly packed
  • 1/4 cup Balsamic Vinegar
  • 1/4 teaspoon salt


  • 1 large heavy skillet with cover
  • 1 long handled wooden spoon


  1. Pour oil into skillet. Add onions and all remaining ingredients except for the salt. Stir well with a wooden spoon or tongs. Turn the heat on low and cover skillet. Let this mixture slowly cook for 30 minutes. Give the pan a shake after 15 minutes.
  2. Remove cover and stir onions. Add salt and stir again. The onions will begin to cook a little faster once the salt is added. Place the cover over the onions-but leave it a little askew. Cook over low heat for another 30 minutes. Check onions for dryness. Add about 1/4 cup of water at a time and stir well before replacing the cover. Repeat this process for about another two hours- adding water and stirring as you go. The onions will get softer and browner the longer they cook. When they look like marmalade and are very soft when pressed with the back of the wooden spoon, they are done. Taste carefully, The marmalade is very hot. Add more salt or a dash more of balsamic according to your taste. Let marmalade cool before spooning into a container and refrigerating. Use as a condiment for slices of grilled baguette, with crackers and cheese, with latkes, steak or just as a treat in a spoon!

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