This onion marmalade is a little sweet and a little tart. It’s a terrific condiment for almost any meat or fish dish and makes a great topping for sandwiches.
Can be served warm or at room temperature
- 2 tablespoon olive oil
- 3 medium sweet onions (about 2 lbs, peeled and thinly sliced)
- ¼ cup granulated sugar
- ½ teaspoon kosher salt (plus more as needed for seasoning)
- ⅓ cup water (plus more as needed)
- ⅓ cup cider vinegar
- 1 tablespoon fresh thyme leaves
Heat oil in a large skillet over medium heat. Add onions, sugar, and salt. Cook, stirring occasionally, until onions are golden, about one hour. You may need to add a splash or two of water if the skillet gets dry.
Once you’re happy with the color and texture add vinegar, thyme, and ¼ cup water. Simmer, stirring occasionally, until juices thicken, about 3 minutes. Season with salt.