| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 8 |
tb |
(1 stick butter) unsalted butter |
| 2 |
lb |
Yellow or white onions; halbed and sliced 1/2" thick |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
| 2/3 |
c |
Sugar |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Red wine vinegar |
| 1 |
c |
Red wine |
| 1/4 |
c |
Honey |
| 1/2 |
c |
Chopped dried pitted prunes |
INSTRUCTIONS
Melt butter in large skillet over medium heat until bubbly. Stil in the
onion slices, tossing well to coat them with the butter. Sprinkle with the
salt and pepper; reduce the heat to low. Cook, covered, 30 minutes.
Remove the cover from the skillett, add the reamining ingredients, and
cook, uncovered, over medium heat until very dark in color and thickened,
about 2 hours. Take care, as the marmalade will burn easily toward the end
of the cooking time. Reduce heat if it is cooking too fast. Cool and store
tightly covered, in the refrigerator.
Makes about 2 pints.
This is soooooooo yummy! Great to use as a glaze on poultry while baking in
the oven.
Debby Duncan (recipe from "Green on Greens") Posted to MM-Recipes Digest V4
#193 by WildPlums@aol.com on Jul 26, 1997
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