Best Vidalia Onion Marmalade Recipes

Vidalia Onion Marmalade image

Provided by Food Network

Time 30m

Yield 2 to 2 1/2 cups

Number Of Ingredients 8

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

Steps:

Saute the onion in hot oil in 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 heat, cool and serve.
Can be stored in airtight container in the refrigerator for up to 1 week.

Vidalia Onion Marmalade image

Provided by Gloria 15x

Categories Spreads

Time 30m

Yield 1-2 cups

Number Of Ingredients 8

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

Steps:

Saute the onion in hot oil 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 minutes.
Remove from heat, cool and serve.
Can be stored in airtight container in the refrigerator for up to 1 week.

Nutrition Facts : Calories 524.2, Fat 27.9, SaturatedFat 3.7, Sodium 2349.9, Carbohydrate 66.8, Fiber 9.5, Sugar 28.6, Protein 6.2

Vidalia Onion Marmalade Recipe image

Provided by Mother

Number Of Ingredients 9

1/4 cup extra virgin olive oil
6 Vidalia or other sweet onions (coarsely chopped)
3/4 teaspoon salt
1/4 cup firmly packed light brown sugar
1/4 cup white balsamic vinegar
3 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon dried thyme
freshly ground pepper

Steps:

In a large frying pan over medium heat, warm the olive oil. Add the onions and salt and stir to coat with the oil. Cover and cook, stirring occasionally, until the onions are soft and pale gold, about 30 minutes. Stir in the brown sugar, vinegars, honey, and thyme. Season to taste with pepper. Simmer uncovered, stirring occasionally, until the onion juices have evaporated and the mixture is thick, about 30 minutes. Let cool to room temperature for immediate use, or transfer to an airtight container, cover, and refrigerate for up to 3 weeks.