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, soft cheese or a juicy steak. Every onion is unique. They have varying degrees of sugar and water in them. In general, making this marmalade takes about an hour. Yes, you can buy this in a store; but my philosophy is: why buy something 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
  • 1 tongs or 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.. Let this mixture slowly cook for 30 minutes. Give the pan a shake after 15 minutes. Stir onions. Add salt and stir again. The onions will begin to cook a little faster once the salt is added.
  2. 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. Repeat this process until the onions get softer and are a rich brown in color. 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 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, inside a baked potato- or just as a treat in a spoon!