Sweet Onion Marmalade

  • ¼ cup Kinloch Plantation Pecan Oil
  • 6 cups finely chopped sweet onions, such as Vidalia, Maui or Texas Sweets
  • 1 teaspoon minced garlic
  • 1/4 cup light brown sugar
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon finely chopped fresh parsley leaves
  • Salt and freshly ground black pepper to taste
Heat the oil in a large skillet over medium-high heat.  Add the onions and garlic, and cook, stirring, until they are lightly golden, 8 to 10 minutes.  Add the sugar and vinegar and cook, stirring, until most of the liquid evaporates, 3 to 4 minutes.  Add the parsley and season with salt and pepper.  Stir to mix and cook for 1 minute longer.  Remove from the heat, cool, and serve.   The marmalade can be stored in an airtight container in the refrigerator for up to 1 week.     Makes about 2 cups
Free Shipping on orders of $60 or more!