I love pairing dishes with just about anything that might complement its color or aroma or flavors! When I was making my Cumin Pan-seared Scallops, I found this Red Onion Marmalade to be a tasty complement.
Sweet Red Onion Marmalade
Servings: 10-12 Servings
Total Time: 15 minutes
3 Red Onions (medium, sliced)
1/3 cup Cherry Wine Vinegar
2 Tbsp. Apple Cider Vinegar
1/3 cup Chardonnay
2 1/4 Tbsp. Dark Brown Cane Sugar
1/2 tsp. Garlic Pepper
In a skillet, heat up 2 Tbsp. Olive Oil and place over high heat. Add onions to the oil and sprinkle with salt and pepper.
Cover the onions and cook until brown, stirring occasionally, about 10 minutes.
Then add the chardonnay, vinegars, and sugar, cooking until the onion marmalade is thick (stir often, about every 2 minutes).
Season with the garlic pepper. Serve.
You can spoon marmalade onto plates and serve them in a burger or as a complement to a dish, as I did with my Cumin Pan-seared Scallops.