0 recipes from contoocook and beyond


4 tbsps. olive oil
6 cups thinly sliced red onions (about 4 medium)
l tsp. salt
l cup tawny Port
l/4 cup chopped pitted prunes
2 tbsps. red wine vinegar
2 tsp. chopped fresh thyme
l2 peeled roasted chestnuts from jar, halved
Heat 3 tbsps. oil in large deep skillet o ver high heat. Add onions and l tsp. salt. Sprinkle with pepper. Saute until onions are beginning to brown, about 5 mins. Reduce heat to med low; cover and cook until onions are soft, stirring occaisonally, about l5 mins. Increase heat to high; uncover and saute until onions are brown about 5 mins. Add Port, prunes and vinegar; stir until liquid evaporates and onions darken, about 3 mins. Add thyme; stir l min. Remove from heat. Heat l tbsps. oil in small skillet over med high heat. Add chestnuts and saute until coated with oil, about l min. Add to onion mix. Season onion marmalade with more s&p if desired. Transfer to bowl; cool. (Can be prepared 5 days ahead. Cover and chill. Bring to room temp before serving).
Makes about 2-l/3 cups. Bon Appetit Sept. 2003

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