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Onion Marmalade


  • 2 tablespoon olive oil
  • 2 cups julienne yellow onions
  • 2 cups julienne red onions
  • 2 tablespoons minced shallots
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne
  • 1/4 cups sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons chopped parsley
  • four croutons from the Sweet Onions Bread
  • 1/4 cup Creole Mustard
  • 6 cornichons


  • In a sauté pan, heat the olive oil. When the oil is hot, sauté the onions for about 10-12 minutes or until golden. Season with salt, pepper, and cayenne. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from the heat and cool. On a platter, serve the slice ballotine with the croutons, mustard, cornichons and onion marmalade.
  • Yields: 1 1/2 cups