Five Onion Marmalade

Onions and marmalade may not be something you would think would mix, after all onions are savory and marmalades are supposed to be sweet spreads for toast, aren't they? Well this marmalade is designed to be less sweet than your typical fruit marmalade, and is better designed for a condiment for meat in a main course or spread for crackers or crisp breads for an appetizer. It is a good dip or chunky sauce for lots of meats and vegetables, and can be served after a meal for a less sweet dessert with fresh biscuits. The onions become tender and thick like a marmalade consistency, almost taking on a caramelized flavor. This marmalade is really easy to make and keeps well too. 

Five Onion Marmalade 
1 cup white vinegar

1 cup water

½ cup maple syrup

¼ cup honey

one large white onion, large dice

1 large red onion, thinly sliced

10 pearl onions, quartered

2 green onions, thinly sliced

5 cloves garlic, minced

salt and pepper, to taste

In a large pot, bring the vinegar, water, syrup, and honey to a boil. Add the white, red, and pearl onions. Simmer for forty minutes, stirring occasionally and adding more water as needed if water evaporates or sugar sticks to pot. Add green onions and garlic and season to taste. Reduce to marmalade consistency and until onion is tender. Serve hot or cold on biscuits or over meat or seafood, or with chips or bread as an appetizer. If you add too much sugar, this makes an atypical dessert component that is quite pleasing.