Red Onion Marmalade with Chestnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve with: Steaks, burgers, sausages, pork, duck, or salmon. Combine with: Sautéed greens (such as escarole). Use as: A topping for thin-crust pizza sprinkled with Gorgonzola. Ingredients:
4 tablespoons olive oil |
6 cups thinly sliced red onions (about 4 medium) |
1 teaspoon salt |
1 cup tawny port |
1/4 cup chopped pitted prunes (dried plums) |
2 tablespoons red wine vinegar |
2 teaspoons chopped fresh thyme |
12 peeled roasted chestnuts from jar,* halved |
Directions:
1. Heat 3 tablespoons oil in large deep nonstick skillet over high heat. Add onions and 1 teaspoon salt. Sprinkle with pepper. Sauté until onions are beginning to brown, about 5 minutes. Reduce heat to medium-low; cover and cook until onions are soft, stirring occasionally, about 15 minutes. Increase heat to high; uncover and sauté until onions are brown, about 5 minutes. Add Port, prunes, and vinegar; stir until liquid evaporates and onions darken, about 3 minutes. Add thyme; stir 1 minute. Remove from heat.
2. Heat 1 tablespoon oil in small skillet over medium-high heat. Add chestnuts and sauté until coated with oil, about 1 minute. Add to onion mixture. Season onion marmalade with more salt and pepper, if desired. Transfer to bowl; cool. (Can be prepared 5 days ahead. Cover and chill. Bring to room temperature before serving.)
3. *Available at specialty foods stores and some supermarkets.
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