By Martha Rose Shulman
- Total Time
- About 1 hour 30 minutes
- Rating
- 4(94)
- Notes
- Read community notes
Onions become sweet and mild if they are slowly cooked. Use this “marmalade” as a topping for grains, a sandwich spread or a bruschetta topping.
Featured in: Onion ‘Marmalade’
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Ingredients
Yield:Makes about 1¼ cups
- 2tablespoons extra virgin olive oil
- 2pounds sweet onions, quartered lengthwise, then cut across the grain in thin slices
- Salt
- freshly ground pepper
- 2 to 3garlic cloves, minced
- 2teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
- 1tablespoon capers, drained, rinsed and finely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
139 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 2 grams protein; 555 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions. Cook, stirring, until they begin to sizzle and soften, three to five minutes. Add a generous pinch of salt. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down almost to a purée. Add the garlic, thyme and capers, and taste and adjust salt. Stir together, cover and simmer for another 15 to 30 minutes until the mixture is sweet and golden. Remove the lid; if there is liquid in the pan, cook uncovered until the purée is thick and the liquid is gone.
Ratings
4
out of 5
94
user ratings
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Cooking Notes
Brooke
You say it will become a "puree", but the photo shows chunks of onions. Which is true, NYT?
Rolnrn
Just run it through an immersion blender if you need a puree. Great for drizzling, wonderful condiment
NH Librarian
Make a cheeseburger and slather this on the top half of a toasted burger bun.
Edith F
This was delicious. I'm not sure what I'll do with it, but it will certainly be eaten.
Judy
The finished product from this recipe, though delicious, looks nothing like the picture. It is not caramelized or brown. The onion slices are not still distinct, and the capers are finely chopped rather than whole. I doubled the recipe, using vidalias. Cooking took 2 & 3/4 hours (plus prep for the onions). The last hour was devoted to reducing the large quantity of liquid.
Stephanie
I added some balsamic at the end to give it a bit more flavor.
Tgabby
The recipe says to slice the onions thinly & photo show thickly sliced onions nicely carmelized. I went with the recipe but should have examined the photo.
debdog
I recently had it on a turkey melt with cheddar, avocado and lots of bacon. Wow!
Kelly Harcourt
Add it to a grilled cheese sandwich!
Judy
The finished product from this recipe, though delicious, looks nothing like the picture. It is not caramelized or brown. The onion slices are not still distinct, and the capers are finely chopped rather than whole. I doubled the recipe, using vidalias. Cooking took 2 & 3/4 hours (plus prep for the onions). The last hour was devoted to reducing the large quantity of liquid.
Lawrence
The ingredients list includes pepper. When and how is it added to the recipe?
Tom
This is a delicious sweet relish..however, it made only about 1/2 cup. worth making, but know in advance not to expect a big yield
Mimi
For those wondering how to use, spread puff pastry with fig jam then top with these onions. Lots of room to be creative here.
Mad
Sped things up a bit with 10 minutes in the instapot... Otherwise stayed true to the recipe. Ended up with a savory-sweet puree. Tasty and distinctive.
MLucia
Yes capers and salt, just taste. and yes balsamic. delicious... not really “puree” but it all just smooshes together... my cheeseburger’s waiting!
Geert
Forget about the salt! Capers are salty enough
Jeri Todd
Makes a pretty and delicious finish to a gourmet green salad, or a cobb salad. It’s rich, so only use about a tablespoon.
Don
Do you have special instructions for canning this?
Stephanie
I added some balsamic at the end to give it a bit more flavor.
Rolnrn
Just run it through an immersion blender if you need a puree. Great for drizzling, wonderful condiment
Edith F
This was delicious. I'm not sure what I'll do with it, but it will certainly be eaten.
NH Librarian
Make a cheeseburger and slather this on the top half of a toasted burger bun.
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