From Farmhouse Cookbook
Makes 2 pints
1 stick unsalted butter
2 pounds onions (4 large or 6 medium)
1 tsp. salt
½ tsp fresh-ground black pepper
½ cup sugar
2 tbsp. dry sherry (or white wine)
¼ cup good-quality red wine vinegar
1 cup rich red wine, such as a zinfandel
¼ cup mild honey
½ cup chopped dried pitted prunes
1. Peel onions, halve lengthwise, and cut crosswise into ½-inch-thick slices.
2. Melt the butter in a large skillet over medium heat. When it foams, add the onions and stir until they are thoroughly coated with butter. Sprinkle them with the salt and pepper, reduce the heat to low, and cook, stirring occasionally, until they have turned golden, about 20 minutes
3. Add the remaining ingredients and cook, uncovered, until the mixture is quite thick and very dark, about 1¼ to 1½ hours. Stir the mixture occasionally, and watch it to be sure it doesn’t burn. Season to taste, remove from the heat, and cool to room temperature.
4. Cover and refrigerate; onion marmalade keeps well for an indefinite amount of time in the refrigerator.
NOTES: This is rich and oniony and a great way to use the wonderful onions from the farm. It’s really good as a topping for flatbread pizza with goat cheese and some cooked greens. Also good on burgers or on a toasted cheddar cheese sandwich.
Submitted by Lisa Bretherick