Red onion and shallot marmalade
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil; or butter |
| ¾ | pounds | Red onion; thinly sliced |
| 5 | mediums | Shallots; peel thinly slice (about 5 ot 6 medium) |
| ¾ | teaspoon | Salt |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Lemon zest; grated or minced |
| 2 | tablespoons | Fresh lemon juice; to taste |
Directions
VARY: Fresh lime zest and juice.
Heat oil in a medium skillet. Add onion and shallots and saute over medium heat for 10 minutes.
Sprinkle in the salt and mustard, lower the heat slightly, and saute for another 20 minutes. Cover, turn the heat way down, and cook for another 45 minutes. The onions and shallots will become very soft.
Turn up the heat to medium, cover again, and cook for a final 5 minutes or so. Remove from the heat and stir in the citrus.
Serve at room temperature or cold.
Yield: generous ½ cup. PER SERVING: 83 cals, 3.7 g fat, (37⅕% cff); 1½ g fiber, 1.7g protein
Recipe by: Mollie Katzen's Vegetable Heaven (1997)
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