| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour12 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Extravirgin olive oil |
| 4 |
lb |
Red onions; thinly sliced, (10 |
|
|
; cups) |
| 1 |
tb |
Brown sugar |
|
|
Salt and white pepper; to taste |
| 3/4 |
c |
Red wine vinegar |
| 1/2 |
c |
Grenadine |
| 1 1/4 |
c |
Red wine |
INSTRUCTIONS
Heat olive oil in a large heavybottomed saucepan and add the onions. Cook
over medium heat until they begin to soften, about 10 minutes, then add the
brown sugar and stir to coat. Season with salt and pepper. Continue cooking
over medium heat, stirring frequently, until the onions are golden brown,
another 10 to 15 minutes. Add the vinegar and grenadine and cook until it
has completely evaporated, then add the red wine and repeat the process,
stirring the onions frequently to prevent sticking and burning. When the
red wine has evaporated, taste and correct the seasoning. Remove from the
heat and keep warm (marmalade may be made up to 2 days ahead).
All Recipes courtesy of The Greenbrier
CHEF DU JOUR ROBERT WONG SHOW #DJ9452
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