Red Onion And Shallot Marmalade

Recipe Ingredients

1 tablespoon	15ml	Butter or oil
1 tablespoon	15ml	Red onion - thinly sliced (large)
5 tablespoons	75ml	Shallots - (to 6) - peeled, sliced (medium)
3/4 teaspoon	3.8ml	Salt
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Grated lemon or lime zest
2 tablespoons	30ml	Fresh lemon or lime juice

Recipe Instructions

Melt the butter or heat the oil in a medium-sized skillet. Add the onion and shallots, and saute over medium heat for about 10 minutes. Sprinkle in the salt and mustard, lower the heat, and saute for another 20 minutes.

Cover, turn the heat way down, and cook for another 45 minutes. The onions and shallots will become very soft. Turn up the heat to medium, cover again, and cook for a final 5 minutes or so.

Remove from the heat, and stir in the lemon or lime zest and juice. Serve at room temperature or cold. The marmalade will keep for several weeks if stored in a tightly covered container in the refrigerator or freezer. Serve with "Root Vegetable Soup" (see recipe).

This recipe yields 1/2 cup.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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