Best Onion And Orange Marmalade Recipes

Onion and Orange Marmalade image

Yield Makes about 3 cups

Number Of Ingredients 8

2 tablespoons vegetable oil
2 1/2 lb white onions, thinly sliced (8 cups)
2 bay leaves (not California)
1 whole clove
2 cups sugar
1 large navel orange, thinly sliced
3 cups veal stock or chicken broth
2 tablespoons red-wine vinegar

Steps:

Preheat oven to 400°F.
Heat oil in a deep 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sauté onions with bay leaves and clove, stirring frequently, until soft and beginning to brown, 25 to 30 minutes.
While onions are sautéing, cook sugar and oranges in a 10-inch nonstick skillet over moderate heat, stirring frequently, until sugar is melted and oranges are caramelized, 25 to 30 minutes.
Add stock and vinegar to onions and bring to a boil, then carefully stir in oranges (mixture will bubble up and steam vigorously). Boil, stirring, until caramel is dissolved, about 3 minutes.
Carefully transfer skillet to oven and bake, uncovered, stirring occasionally, until most of liquid is evaporated, 1 1/2 to 1 3/4 hours. Serve warm.

PASTA WITH ROSEMARY AND ONION-ORANGE MARMALADE image

Categories Pasta

Yield 4 people

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
3 ounces thinly sliced pancetta, finely chopped
1 medium onion, thinly sliced
2 teaspoons chopped rosemary
2 tablespoons orange marmalade
Salt and freshly ground pepper
1/2 pound dried pasta, such as garganelli, fusilli or rotini
1/4 cup freshly grated Parmigiano-Reggiano cheese

Steps:

In a saucepan, heat the oil. Add the pancetta and cook over moderate heat until browned and most of the fat has been rendered, 4 minutes. Add the onion and rosemary, cover and cook over moderately low heat, stirring occasionally, until the onion is tender and golden, 10 minutes. Stir in the marmalade; season with salt and pepper. Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving 1/3 cup of the cooking water. Return the pasta to the saucepan. Add the onion-orange mixture and the reserved cooking water; toss well. Season with salt and pepper and transfer to plates. Sprinkle with the cheese and serve right away.