Pineapple-Onion Marmalade

• 2 lbs white onions, chopped (5 cups)
• 1/4 cup cooking oil
• 1 (8 ounce) can crushed pineapple (juice pack)
• 1 cup cider vinegar or 1 cup white wine vinegar
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1/2 teaspoon salt

1. In a 12-inch skillet cook onions, uncovered, in hot oil over medium heat about 20 minutes or until very tender and beginning to brown, stirring occasionally (reduce heat to medium-low, if necessary, to prevent over browning).
2. Add undrained pineapple, vinegar, granulated sugar, brown sugar, and salt to skillet.
3. Bring to boiling, stirring to dissolve sugars; reduce heat.
4. Simmer, uncovered, for 35 to 45 minutes or until thickened to desired consistency, stirring occasionally.
5. Serve warm or transfer to a medium bowl; cover and refrigerate up to 5 days. Warm marmalade in saucepan before serving.

white onions, cooking oil, pineapple, cider vinegar, granulated sugar, brown sugar, salt

Taken from www.food.com/recipe/pineapple-onion-marmalade-214116 (may not work)