Saturday, March 7, 2009

Onion Marmalade with Parmesan

     When my friends seven year old daughter was asked what her favorite food was she replied "caramelized onions!"  Now that's my kind of girl!  It amazes me how such a simple cooking process  can result in such  a big taste. This recipe takes caramelized onions to a new level. Now you ask yourself..onion marmalade? Perhaps orange marmalade..but onion? Yes indeed. The perfect balance of salty and sweet.  Top off with a shaving of Parmesan, place the marmalade on top of something crunchy.  If you happen to have any left over  this marmalade  is terrific served with grilled chicken  or steak.

  • 2 large red onions very thinly sliced
  • 4 Tb olive oil
  • 1/4 cup honey
  • 1/3 cup  balsamic vinegar
  • 2 pinches ground cinnamon
  • Kosher salt
  • 1 long skinny french bread
  • Parmesan cheese  shavings

     In large skillet heat the olive oil over medium flame. Add the red onions and cook for about 10 minutes. Continue mixing  as onions cook.  When the onions appear to soften, add the honey, and  mix until the liquid from the onions  has reduced. Now sprinkle in the cinnamon and add the balsamic vinegar, mixing for another ten to fifteen minutes until the mixture thickens. We are looking for the consistency of marmalade. Lightly salt and let cool. Serve at room temperature. 

     Slice the French bread into 1/4 inch slices. Bake at 370 till they get slightly golden, turn the slices over till golden on both sides. Remove from oven and let cool. Place a  scoup of marmalade  on toast, top with a shaving of Parmesan. 

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