Red Onion and Shallot Marmalade

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Red Onion and Shallot Marmalade

 

Recipe By :Mollie Katzen

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tbsp butter or oil

1 lg red onion -- thinly sliced (about 3/4 lb)

5 med shallots (up to 6) -- peeled and thinly sliced

1/4 tsp salt

1 tsp dry mustard

1 tsp lemon or lime zest -- grated or minced

2 tbsps fresh lemon or lime juice -- or more, to taste

 

Melt the butter or heat the oil in a medium-sized skillet. Add the onion

and shallots, and saute over medium heat for about 10 minutes.

 

Sprinkle in the salt and mustard, lower the heat slightly, and saute for

another 20 minutes. Cover, turn the heat way down, and cook for another 45

minutes. The onions and shallots will become very soft.

 

Turn up the heat to medium, cover again, and cook for a final 5 minutes or

so. Remove from the heat, and stir in the lemon or lime zest and juice.

 

Serve at room temperature or cold.

 

Yield: A generous 1/2 cup (easily multiplied)

Preparation time: 1 1/2 hours of mostly slow cooking (30 minutes of work)

 

It's easier to peel the shallots if you blanch them first in boiling water

for about 5 minutes.

 

This makes a wonderful relish, spread on crackers, and served alongside

vegetables, casseroles, or soups. It's also a great garnish (divine as a

topping for mashed potatoes or rice), and a spectacular spread for

sandwiches, crostini, or pizzettas.

 

Red Onion and Shallot Marmalade holds for weeks if kept in a tightly covered

container in the refrigerator or freezer.

 

Source:

" Mollie Katzen's Vegetable Heaven "

 

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Per serving: 61 Calories (kcal); trace Total Fat; (3% calories from fat); 2g

Protein; 14g Carbohydrate; 0mg Cholesterol; 538mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

Serving Ideas : Late Winter Bounty:

Root Vegetable Soup p 40

Toasts

Red Onion and Shallot Marmalade p 162

Giant Mushroom Popover p 128

Asparagus in Warm Tarragon-Pecan Vinaigrette p 112

Yogurt-Berry Swirl p 185

 

NOTES : Cooking onions and shallot for a good long time over moderate or low

heat causes them to caramelize, bringing out and enhancing their natural

sweetness. Accents of mustard and lemon or lime give this condiment just

the right balance. Although I've listed several uses, you might find

yourself eating up the whole batch with a spoon, as I did the first time I

made it.

Nutr. Assoc. : 0 0 0 0 0 0 0