Fire-Roasted Onion Marmalade
12 Ea. Red onions, peeled
12 Ea. Rosemary sprigs
12 Pcs. Smoked bacon
12 Tblsp. Red balsamic vinegar
2 Cups Apple cider vinegar
4 Cups Apple cider
1/2 Lb. Brown sugar
2 Ea. Cinnamon sticks
Salt and pepper to taste
Wrap each onion in bacon and rosemary. Coat with a tablespoon each of oil
and vinegar. Season with salt and pepper.Wrap each onion in foil. Roast in a
350 degree convection oven until soft. Remove rosemary stems.Place onions and
in a stainless steel pot with all other ingredients. Let simmer until gastric
consistency. Strain and reserve liquid. Foodmill solids in a small meshed food
mill. Adjust the solids with the liquids. Check seasoning.
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