Onion Marmalade

• 7 tablespoons olive oil
• 4 1/2 pounds onions, peeled and finely sliced
• 1 cup Demerara sugar
• 7 tablespoons red currant jelly
• 1 1/4 cups cider vinegar
• 1/4 cup balsamic vinegar
• 1 heaping teaspoon salt
• 1/2 teaspoon ground black pepper

1. Heat the oil in a large pan over medium heat and add the onions.
2. Lower the heat, cover the pan, and cook over low heat, stirring occasionally, for 30 to 40 minutes, until the onions are collapsed and beginning to color.
3. Add the sugar and jelly.
4. Increase the heat and continue to cook, stirring more frequently, for about 30 minutes, until the mixture turns a dark, nutty brown and most of the moisture has been driven off.
5. Take off the heat and allow to cool for a couple of minutes before adding the vinegars (if you add vinegar to a red-hot pan, it will evaporate in a fury of scorching steam).
6. Return to the heat and cook rapidly for another 10 minutes or so, until the mixture on the bottom for a couple of seconds.
7. Remove from the heat and season with the salt and pepper.
8. Spoon into warm, sterilized jars and seal with vinegar-proof lids (see pp.
9. 2122).
10. Use within 1 year.
11. Marmalade is customarily made from citrus fruit; this marmalade is the exception to the rule.
12. It takes its origins from the French, where historically the name marmalade was used to describe fruit that was cooked for a very long time until it was reduced to a thick puree.

olive oil, onions, sugar, red currant, cider vinegar, balsamic vinegar, salt, ground black pepper

Taken from www.epicurious.com/recipes/food/views/onion-marmalade-389419 (may not work)