Fire-Roasted Onion Marmalade

12 Ea. Red onions, peeled

12 Ea. Rosemary sprigs

12 Pcs. Smoked bacon

12 Tblsp.

Olive oil

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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