A pan of caramelized onions. Photo courtesy
Melissas.com.

Today’s tip is a delicious make-your-own condiment, red onion marmalade. It is an addictively good finishing touch to lamb, poultry, pork, steak or anything from the grill, including pizza. No other condiment is needed.

You can also serve it with breakfast eggs, on toast and on sandwiches—try it with grilled cheese. The marmalade is so good, you’ll be sorry you didn’t make four times the amount. And you can give it as gifts.

This recipe is courtesy Melissas.com, an unbeatable resource for gourmet produce and healthy gifts.

The difference between onion marmalade and caramelized onions is the added brown sugar, vinegar and wine. You may also enjoy this recipe for caramelized onions.

RED ONION MARMALADE RECIPE

Makes 4 servings.

Ingredients

 
Preparation

1. Melt the butter in a medium pan.

2. Add the onions and sugar and cook over a medium heat, stirring until soft and lightly caramelized.

3. Add the wine and vinegar and let cook for about another 10 minutes until all the liquid has evaporated and the onions are very soft. Season with salt and pepper. Serve over beef, chicken, lamb, pork or tofu.

4. Store leftovers in an airtight jar and use within two weeks.
WHAT IS MARMALADE?

Marmalade is a soft jelly, often citrus-based, that includes the flesh and often the peel of the fruit suspended throughout the jelly base. The sweetness of the jelly is offset by the bitterness of the peel.

Some products and recipes that are called marmalade—onion and tomato marmalades, for example—are actually misnamed jams and preserves.

Why? Perhaps because onion marmalade sounds tastier than onion preserves.

They may be thin, but 34° Crisps are rich in flavor. You can serve them plain or embellished in any variety of ways: with Nutella, peanut butter or jam, with cheesecake spread, with goat cheese or Brie, as a base for s’mores or delicate ice cream sandwiches.

They’re so thin that seven crisps contain just 50 or 60 calories, depending on the flavor. Those calories buy you just one small regular cookie.

Check out the full review and more beautiful recipe photos on TheNibble.com, along with this week’s recipe and cooking video.
 
Find more of our favorite cookies and recipes.

Tasty as it is, flank steak is a tougher cut and should be marinated prior to grilling. The marinade serves as a tenderizer that also adds flavor.

Here are chefs’ tips for the best way to cook a flank steak.

 
Find more of our favorite beef recipes.
 
  

Try ice cream in a new form:

 
See all the frozen dessert in our Frozen Desserts Glossary.

The only problem with watermelon sorbet is how difficult it is to find it. If you live near a motherlode, consider yourself fortunate.

Otherwise, if you have an ice cream maker, you can make it yourself. So light and delicious, watermelon sorbet is more than worth the effort.

Use red or yellow watermelon. Fortunately, a number of breeds have been hybridized so that there are just a few, white and very light, watermelon seeds. So you don’t have to de-seed the watermelon—a time savings that makes the rest of the recipe a breeze.

Find more of our favorite sorbet recipes.