Use fresh onions for this tasty side dish, or substitute one 16-ounce package frozen small whole onions.
In a medium saucepan cook onions in enough boiling water to cover for 1 minute; drain well. Cool onions slightly and peel. In the same saucepan cook peeled onions, covered, in a small amount of boiling lightly salted water for 10 minutes or until tender; drain well and set aside.
In a large skillet heat oil over medium-high heat. Add garlic; cook and stir about 30 seconds or until golden. Stir in marmalade until melted. Stir in onions, salt, and pepper; cook and stir for 3 to 5 minutes or until marmalade is slightly thickened and coats onions. Stir in chives. Makes 4 to 6 servings.
If desired, omit fresh onions and Step 1; substitute one 16-ounce package frozen small whole onions and cook according to package directions until tender. Drain well and set aside. Proceed with Step 2. Serve with a slotted spoon.