When I went to the market a few days ago, I discovered to my delight a pile of Vidalia onions. Vidalia onions are grown in Georgia, and are extra sweet because of the sulfur content of the soil in which they're grown. They're harvested from late April to mid-June, so to get them fresh out of the ground, you should look for them in late spring. I bought quite a bit, and when I got home I eyed my onion mountain with dismay. How would I use all these? To start off, I decided I would make a Vidalia onion marmalade. It's ever so simple, is marvelous to draw out the sweet flavor of the onion, and is also a way to keep enjoying the onions for a long time.
The following will make about 1 cup of marmalade:
2 large onions
2 tbsp butter
salt and pepper
Melt the butter in a heavy weight pan over medium high heat. Dice the onions and toss the onions in the melted butter. When all onions are coated, turn the heat down to low and cover the pan.
Cook until the onions are reduced to about 1 cup, stirring periodically to make sure the onions don't stick. Add salt and pepper to taste. I just put the mixture into a plastic container and will store in the fridge but if you are experienced at canning, you could use a glass jar and a pressure cooker and then store this in the cupboard or give as a gift.
Now, you may ask, what does one do with onion marmalade? It's wonderful as a condiment or added to egg or potato dishes. I just made a delightful open faced sandwich: 1/2 toasted wholegrain English muffin, gruyere, and a tbsp of onion marmelade, toasted. It's like French onion soup without the beef broth-and who needs beef broth?