I love all dips, spreads, and condiments of all kinds. So when I saw this recipe floating around for an onion marmalade, I immediately started salivating. This is great on all types of meats, sandwiches, crackers, breads omg! I’ve been making bomb goat cheese and spinach paninis with this spread this week.
1/4 stick of butter
2 large onions chopped (about 4 cups)
4 tbsp of balsamic vinegar
2 tbsp tbsp of brown sugar
salt, pepper, and thyme
1. Saute onions with butter on medium heat until tender and let brown a little – takes about 10 to 15 minutes
2. Add enough water to cover the onions and let it evaporate out while stirring occasionally. I did this for about 30 additional minutes, adding water when necessary.
3. Let the water evaporate out then add your brown sugar, balsamic vinegar, salt, pepper and thyme
4. Stir occasionally until all the liquid has evaporated – onions should significantly shrink
Cook onions in buttah
after letting it cook in the water and let evaporate – add the balsamic vinegar, brown sugar, salt, pepper, and thyme
let evaporate completely and s’more
spread on EVERYTHING