SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Red Onion Marmalade

Makes: 36 servings
Serving size: 2 teaspoons Yield: 1-1/2 cups
Prep 15 mins Cook 45 mins
Red Onion Marmalade
  • 2  large red onions, chopped (4 cups)
  • 1  cup  packed brown sugar
  • 1  cup  red wine vinegar
  • 2  teaspoons  snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 2  teaspoons  bottled minced garlic or 4 cloves garlic, minced

1. In a medium saucepan combine the onion, brown sugar, vinegar, dried thyme, if using, and garlic. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, about 45 minutes until onions are tender and liquid is nearly evaporated. (Mixture will thicken more as it cools.) Stir in fresh thyme, if using; remove from heat and allow to cool. Use immediately or store, tightly covered, in refrigerator up to 2 weeks. Makes about 1-1/2 cups (thirty-six 2-teaspoon servings).

2. Serve red onion marmalade with white cheddar shortbread sandwiches.

Nutrition Facts (Red Onion Marmalade)
  • Servings Per Recipe 36,
  • cal. (kcal) 31,
  • carb. (g) 8,
  • sugar (g) 7,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 3,
  • Potassium (mg) 48,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe