Vidalia Onion Marmalade

Name: Vidalia Onion Marmalade
Ingredients: ½ tablespoon mustard seeds; 2½ vidalia onions, medium diced or pulsed in food processor; ¼ cup apple cider vinegar; ¼ cup light brown sugar; ⅛ cup cane syrup (such as steen’s)

The Daily Meal Staff|July 21, 2014 5:32 pm EST

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If you’re grilling this summer and looking for homemade toppings for your steaks, burgers, and hot dogs, you’ll love this recipe for chef David Gaus’ Vidalia Onion Marmalade; it’s sweet, tangy, and delicious. Click here for more onion jam recipes or here for more grilling tips from the pros. Click here to watch chef David Gaus make his Vidalia Onion Marmalade.

Servings

15

Ingredients

½ tablespoon mustard seeds
2½ vidalia onions, medium diced or pulsed in food processor
¼ cup apple cider vinegar
¼ cup light brown sugar
⅛ cup cane syrup (such as steen’s)

Directions

Toast the mustard seeds in a dry pot over medium heat just until the seeds begin to dance and become slightly browned.
Add the remaining ingredients into the pot with the seeds. Cover the pot and raise the temperature to medium high. Allow the onions to sweat on the heat for approximately 20 minutes, stirring the pot a few times throughout.
After 20 minutes, remove the cover and continue to cook the ingredients on medium heat until most of the liquid is reduced and the onions are dark in color — approximately 45 minutes to one hour.
Marmalade can be stored for two weeks in the refrigerator and for three months in the freezer in an airtight container.