Dressings & Sauces
Kosher By Gloria
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.
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
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.
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. 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 latkes, slices of grilled baguette, with crackers and cheese, steak, on a baked potato- or just as a treat in a spoon.