Marsala Onion Jam

Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. The wine produced for export is universally a fortified wine similar to port. I use it a lot in sauces and reductions.

You'll want to add these sweet and tart onions to your favorite panini’s, burgers and sandwiches. The sweet Marsala wine, butter and thyme combination perfectly balances out the tart onions and red wine vinegar. Cook the mixture just until the liquid evaporates and there is some spongy crunch left in the onions - don’t caramelize them. If you don’t have any Marsala wine on hand, go get some! (or use a fruity pinot noir). Cheers.

Onion Jam with Marsala Wine

DIRECTIONS

In a skillet, heat the oil. Add the onion and a pinch of salt and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the red wine, vinegar, honey and thyme and simmer, stirring, until the liquid has evaporated, 15 minutes. Season the onion jam with salt and pepper; discard the thyme.

INGREDIENTS

2 tablespoons extra-virgin olive oil

1/2 large red onion, thinly sliced

Kosher salt

1 cup dry red wine

2 tablespoons red wine vinegar

2 teaspoons honey

1 thyme sprig