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Onion Marmalade

  • Yield: 1 1/2 cups


  • 4 cups finely chopped onions
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1/4 cup sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons chopped parsley


  • Sauté the onions in hot oil in a skillet over medium-high heat with the salt, pepper, and cayenne. Cook, stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from the heat, cool, and serve.
  • Can be stored in an airtight container in the refrigerator for up to 1 week.