Onion Marmalade

Ingredients

• 1/3 cup (75 mL) butter
• 3 cups (750 mL) finely chopped onions
• 3/4 cup (175 mL) dry red wine
• 3/4 cup (175 mL) raspberry vinegar
• 2/3 cup (150 mL) sugar
• 1/8 tsp (0.5 mL) salt

Directions

1. Melt butter in a nonreactive Dutch oven or large frypan. Add onions and sauté over low heat until onions are caramelized, about 25 - 30 minutes. Stir in wine, vinegar, sugar and salt. Increase heat to medium and boil until liquid forms a thick syrup and onions are glazed, about 10 - 12 minutes; cool. Marmalade may be refrigerated for up to 24 hours. Let stand for 30 minutes at room temperature before serving.