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2
tablespoons butter
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1 1/4
pounds red onions, peeled and chopped (about 4 cups)
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2
tablespoons sugar
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2
tablespoons red wine vinegar
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1/2
cup chopped seedless green grapes
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1/4
teaspoon salt
1. Prepare Toasted Stars (below).
2. For Onion-Grape Marmalade, in a 12-inch skillet heat butter over medium heat; add onions. Cook, uncovered, for 15 minutes or until tender and browned, stirring occasionally. Stir in sugar and vinegar. Cook, uncovered, 1 to 2 minutes more or until vinegar has evaporated. Remove from heat. Stir in grapes and salt. Set aside; cool slightly.
3. To serve, spoon 1 tablespoon marmalade on each star. Float on Christmas Potato Soup. Makes 24 stars and 40 (1-tablespoon servings) marmalade.
4. Toasted Stars for Christmas Potato Soup: Preheat oven to 425 degrees F. Using a 2-3/4- to 3-inch star cookie cutter cut stars from 24 bread slices. Arrange stars on baking sheet. Using 3 Tbsp. melted butter, brush each side of stars with melted butter. Bake 6 minutes until toasted. Cool on baking sheet.
- Make Ahead Tip Up to 1 month ahead, prepare Toasted Stars. Cool completely. Label; freeze in a resealable plastic freezer bag. Before serving, let stand at room temperature 30 minutes. Three days ahead, prepare marmalade. Cover; refrigerate until serving. Float Toasted Stars atop Christmas Potato Soup; serve the additional stars and marmalade with dinner.
- Servings Per Recipe 40,
- Calories 63,
- Protein (gm) 1,
- Carbohydrate (gm) 9,
- Fat, total (gm) 3,
- Cholesterol (mg) 5,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Sugar, total (gm) 3,
- Vitamin A (IU) 49,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Sodium (mg) 97,
- Potassium (mg) 27,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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