Recipe is from a book Mastering Fermentation. These onions are outstanding on a sandwich, pita, salad, even pizza. You could make a paste out of them and use as a spread on just about anything or fill raviolis.
ONION MARMALADE
1.5 lbs of sweet onion yellow or a combination or red and yellow
1 T sea salt (I used half)
1/2 c. apple cider vinegar (unrefined)
2 T. balsamic vinegar
1 T. brown sugar
1 tsp. anchovy past (optional) ..did not have but would be really good in it
1/8 tsp. pepper
2 tsp. fresh thyme leaves (used dried)
1/4 c. fermenting agent (whey)
Directions:
1. Oven 350 degrees, slice onions and place on a greased cookie sheet
bake until soft about 20 minutes....may have to turn a few times to get even baking...remove from oven and cool.
2. Place onions in a large bowl an squish with your hands to release some moisture and add the salt.
3. Pour vinegar, sugar and herb mixture over onions
4. Put into a wide mouth jar push down to get onions below liquid. Add a bit of water to cover the onions if needed. If you have an air lock for your jar, used it but, it's not necessary. Just cover the jar with a coffee filter and leave on the counter overnight. Then put a lid on the jar and stick it into the fridge and let it sit for a week.
Use within 2 months, which should not be a problem they are good on anything.
ONION MARMALADE
1.5 lbs of sweet onion yellow or a combination or red and yellow
1 T sea salt (I used half)
1/2 c. apple cider vinegar (unrefined)
2 T. balsamic vinegar
1 T. brown sugar
1 tsp. anchovy past (optional) ..did not have but would be really good in it
1/8 tsp. pepper
2 tsp. fresh thyme leaves (used dried)
1/4 c. fermenting agent (whey)
Directions:
1. Oven 350 degrees, slice onions and place on a greased cookie sheet
bake until soft about 20 minutes....may have to turn a few times to get even baking...remove from oven and cool.
2. Place onions in a large bowl an squish with your hands to release some moisture and add the salt.
3. Pour vinegar, sugar and herb mixture over onions
4. Put into a wide mouth jar push down to get onions below liquid. Add a bit of water to cover the onions if needed. If you have an air lock for your jar, used it but, it's not necessary. Just cover the jar with a coffee filter and leave on the counter overnight. Then put a lid on the jar and stick it into the fridge and let it sit for a week.
Use within 2 months, which should not be a problem they are good on anything.
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