Red Onion Marmalade with chestnuts |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2-1/2 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 tablespoons olive oil | 6 cups thinly sliced red onions (about 4 medium) | 1 teaspoon salt |
| 1 cup tawny Port | 1/4 cup chopped pitted prunes (dried plums) | 2 tablespoons red wine vinegar |
| 2 teaspoons chopped fresh thyme | 12 peeled roasted chestnuts from jar, halved | |
| 1 | Heat 3 tablespoons oil in large deep nonstick skillet over high heat. Add onions and 1 teaspoon salt. Sprinkle with pepper. Saute until onions are beginning to brown, about 5 minutes. Reduce heat to medium-low; cover and cook until onions are soft, stirring occasionally, about 15 minutes. Increase heat to high; uncover and saute until onions are brown, about 5 minutes. Add Port, prunes, and vinegar; stir until liquid evaporates and onions darken, about 3 minutes. Add thyme; stir 1 minute. Remove from heat. |
| 2 | Heat 1 tablespoon oil in small skillet over medium-high heat. Add chestnuts and saute until coated with oil, about 1 minute. Add to onion mixture. Season onion marmalade with more salt and pepper, if desired. Transfer to bowl; cool. |