Homemade Onion Marmalade Recipe: Sweet & Tangy Condiment

INGREDIENTS

1 bottle (12 ounces) balsamic vinegar 1 bottle (12 ounces) white wine vinegar 3 tablespoons arrowroot or cornstarch 2 tablespoons water 1‑1/2 cups dark brown sugar 2 teaspoons cumin seeds 2 teaspoons coriander seeds 4 large yellow onions, halved and thinly sliced

PREPARATION:

Slow Cooker Directions

1. With exhaust fan running, cook vinegars in large saucepan over high heat until reduced to 1/4 cup. Sauce will be thick and syrupy. Remove from heat. Blend arrowroot and water in small cup. Add brown sugar, cumin, coriander and arrowroot mixture to sauce; blend well.
2. Place onions in slow cooker. Stir in vinegar mixture; mix well. Cover; cook on LOW 8 to 10 hours or HIGH 4 to 6 hours until onions are no longer crunchy. Stir occasionally to prevent sticking. Store in refrigerator for up to 2 weeks.

Tip Serve as side dish or condiment with eggs, roasted vegetables and meats, and on sandwiches. This recipe appears in: Savory Sauces