Too bad I’m not more of a Susie Homemaker, because if I was then I’d make a vat of this stuff and give it out as Christmas gifts in cute little jars with Pinterest-looking labels and crap.
I’m apologizing for the lame picture ahead of time. I’m on self-appointed bed rest from kidney stones today. I’ve had them in the past, so there’s really nothing new here. I’m at the stage today where I’m about to pass it, so I have severe discomfort and I’m peeing like every ten minutes. Nice.
I’ve been drinking tons of lemon water and raw apple cider vinegar to help break up the stones. Hopefully I can get back to work tomorrow because Mama needs some money! (Yeah, I don’t know why I refer to myself as ‘Mama’ in my head.)
Bed rest ALWAYS means ice cream to me. The two have been synonymous since I was a little girl (thanks, Mom) so needless to say I’m here eating a bowl of chocolate coconut ice cream with a SunButter swirl and sliced almonds.
Ice cream reminds me of burgers, which remind me of my first job here on the beach at a gourmet Burger Joint where they had a famous burger with wagyu beef, brie cheese, prosciutto, and red onion marmalade. Looks like I’ll be making burgers at some point with this homemade marmalade!
If you’ve never tried onion marmalade before, it’s like a thick sweet jam with a hint of onion. It goes great on meats, grain-free biscuits, and sliced raw cheeses. If you don’t believe me, then just make it anyway. You’ll be glad I coerced you.
Ingredients
- 1 tbsp bacon fat
- 4 cups of onion, sliced
- ¼ cup water
- 1 ½ tbsp balsamic vinegar
- 1 tbsp pure maple syrup
- Dash of salt and pepper
Instructions
- In a large skillet, fry up a slice of bacon until crispy. You can eat it on the side as you make this marmalade with the leftover bacon fat OR just use 1 tbsp of saved bacon fat from the fridge. Your choice- to snack or not to snack?
- Once the bacon fat is nice and hot, throw the onion slices in and stir around making sure the fat evenly coats the onions.
- Lay a heavy medium –sized skillet lid directly on top of the onions for 15 minutes, stirring occasionally. This helps speed up the cooking process of the onions.
- Stir in ¼ cup of water into the onions, and then cook covered (with a lid that fits now) for 40-45 minutes depending on your stove temp. I like to stir the onions every 8-10 minutes to get beautiful browning. *The last 15 minutes you really gotta keep an eye on them. Caramelizing onions can be tricky.
- Mix in the balsamic vinegar, maple syrup, and salt + pepper, and continue cooking for another 10 minutes. The mixture should become thick and gooey, with very little moisture.
- Store contents in a tight container in the fridge for up to two weeks. Makes about ½ cup, but this recipe can be easily doubled.
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