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Balsamic Onion Marmalade

This recipe is a staple in our kitchen. Not only do we use it for Cheese and Onion Pork Chops, we use it to top grilled steak, to serve alongside roast chicken, or with turkey and brie on a baguette. The possibilities are endless because the marmalade is so delicious! The recipe yields two cups and will keep in the fridge for up to three weeks.

Balsamic Onion Marmalade

1 tbs. vegetable oil
4 medium onions, halved and thinly sliced (8 cups)
kosher salt and pepper
1/3 cup sugar
2/3 cup balsamic vinegar

Heat the oil in a large skillet. Add the onions, salt, and pepper. Cook over a medium-low heat until soft, 15-20 minutes, stirring occasionally.

Add the sugar and cook until the onions appear dry, about 10 minutes, stirring often.

Add the vinegar and continue cooking until it has reduced and the onions are syrupy.

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