Here's another recipe from the dinner party I had last Saturday. This Red Onion Marmelade was wonderful with the Grilled Garlic Lime Pork Tenderloin but I also serve it with beef. It is easy to make and can be made in advance - love that!
Red Onion Marmelade
adapted from September 1995 Gourmet recipe
see original recipe here (it is listed as part of Grilled Garlic Pork Recipe)
1 1/4 pounds red onions, chopped small to fine (about 4 cups)
3 tablespoons olive oil2 fresh jalapeño chilies, seeded and minced (optional)
2 tablespoons honey
3 to 4 tablespoons red-wine vinegar
1/4 cup water
In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add jalapeños (if using) and cook, stirring, 1 minute. Add honey and cook, stirring, 2 minutes. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving.