Red Onion Marmalade

  • redonion1
  • Red Onion
  • Bowl of Red Onion Marmalade
  • Details
  • Related Items

Bowl of Red Onion MarmaladeThis is a very satisfying little concoction – delicious on sandwiches – that is slightly tangy and slightly sweet.  The recipe comes from The Vegetarian Bible, by Sarah Brown.  I changed out  few things – using maple syrup instead of brown sugar, adding Bragg Liquid Aminos (as I compulsively do to just about everything).  There is no need to use oil to saute the onions.  In the photo above I’ve got it paired with a terrific onion-mustard seed braid bread.  The recipe for that (also from The Vegetarian Bible) will be on this site tomorrow.

My mom was the one who discovered this book from the shelves of her local library.  She checked it out because I was coming for a visit and it was my first time back home as a vegetarian.  It was an inspired find.  After a few delicious meals from this cookbook and upon returning to my home, I immediately set about finding a copy to purchase.  I got mine through a seller on Amazon.  Prices range from $8.00 to $101.00 (!).  I can’t remember what I paid for my copy, but it certainly was not anywhere near the $100 mark – and the book arrived in nearly mint condition.  If you are a collector of cookbooks and even if you aren’t vegetarian or vegan, this is a useful, information-packed tome (it clocks in at 377+ pages) with beautiful photos to have on the shelf.

Red Onion Marmalade
Makes ~ 2 1/2 cups

Red Onion2 tbsp. Bragg Liquid Aminos
1/4 cup vegetable broth
3 large red onions (about 1 3/4 lbs.), roughly chopped
1 tbsp. ground coriander
1 tbsp. maple syrup
2 tbsp. balsamic vinegar
salt and pepper to taste

In a large saucepan, saute the onions in the Liquid Aminos and vegetable broth until they just start to soften.

Sprinkle in the coriander and stir to combine.  Cook for an additional 2-3 minutes, then stir in the maple syrup.  Add enough water to nearly cover the onions, bring to a boil, then reduce the heat to low and simmer for 40-50 minutes, or until most of the liquid has cooked off.

Stir in the balsamic vinegar and cook for an additional 5 minutes.  Season with salt and pepper, if desired.

This marmalade can be stored for several weeks in the refrigerator.

  1. trueindigo says:

    Coriander! What a perfect flavor compliment to the red onion! I will have to check out that cookbook for certain.

  2. It’s a great book – highly recommended,but I guess that’s obvious ;-)!

  3. [...] tbsp. Red Onion Marmalade Vegenaise or tofu mayonnaise to taste Grainy mustard to taste Handful of fresh greens 4 slices [...]

Fill in the Blank:

Espresso Choffy Shortbread with Dates

If you haven’t met Choffy yet, you might want to check it out.  Choffy is roasted cocoa beans that have been crushed and you brew it like coffee.  It’s my current hot drink of choice.  …

Virtual Vegan Potluck: Maple Creme & Mocha Spice Cake Trifle with Fresh Blueberries

Welcome to the Potluck!  By now your waistband is probably stretched a bit, the table is thick with empty plates and glasses and you’ve probably gone through a napkin or two.  There are still lots …

Wild Rice Salad with Sweet Potato, Orange, Cherries & Toasted Pecans

I just finished reading The Making of a Chef: Mastering Heat at the Culinary Institute of America, by Michael Ruhlman and while it was interesting, it made me realize a couple of things.  One is, …

The Cooked and the Raw (and a Virtual Vegan Potluck Question)

This is a hybrid of the cooked and the raw.  Seems that some kindly neighbor folks have taken pity on Kel and me – being transplants and all – and have been sharing with us …

Almond Milk, Homestyle (and What to do with It)

There are lots and lots of recipes out there on how to make your own nut milks, and thank goodness for that, but I include one here because it’s a fun thing to try and …

%d bloggers like this: