Red Onion . . . Marmelade?

Yes, Red Onion Marmelade! I have been intrigued with making some red onion jam/marmelade ever since I read about it in a book by Diane Mott Davidson - Sticks and Scones. It is a murder mystery involving Goldy Schultz, a caterer. Takes place in a castle, very intriguing book!

Last year, I made some and froze it - I do not recommend that way of preserving it, the onions go very mushy. Although, it works wonders for French Onion Soup!

So this year, I came across a brilliant recipe, very easy and I made it.

Red Onion Marmelade

I believe I got 5 half-pints out of this.

1 orange
3 cups granulated sugar
1 1/2 cups thinly sliced red onions
3/4 cup red wine vinegar
1/2 teaspoon salt
1 (85 ml) envelope liquid pectin

With vegetable peeler, peel rind from orange in long strips. Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside. In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat.

Using slotted spoon, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool. Store in cool dark place for up to 1 year.

Variation: Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes.




It is a very lovely color, so pretty, this picture does not do it justice! This is great on sandwiches, over top of cream cheese with crackers, or try it when making chicken salad, mix with a little mayo . . .

Next week will be almond syrup - can be used a myriad of ways - try making an italian soda with it!

Gallic Lily Pottage

I love pedantic proverbs. You know, those silly things where you take an ordinary saying and make it all verbose like saying: Members of an avian species of identical plumage congregate. Or in plain speak, birds of a feather flock together. Just another one of my curious personality aspects, I guess. I like word puzzles.

I like a challenge. Something, that when you have mastered it, you can sit back and say "Wow, never thought I would be able to do that." Something that gives you a warm, fuzzy feeling. So you can say, Hey, I stretched myself, got out of my box, and I DID IT!!!

Sometimes our greatest challenges in life come from within ourselves. We have to challenge ourselves or we just drift. This blog was a way for me to challenge myself. I am normally a very private person (my DS says I am a hermit). I just don't feel comfortable sharing everything with everyone.

But sometimes, we miss out on great treasures by not sharing things with others. Sometimes we miss a blessing by not blessing others. That is why, dear readers, I am sharing this recipe with you today.

Gallic Lily Pottage (Otherwise known as French Onion Soup)
Serves 6

6 large onions (I used Vidalia), sliced thinly
2 Tablespoons butter
1 Tablespoon good olive oil
6 cups beef broth
Fines Herbs to taste
Fresh ground black pepper
6 slices French bread, 1-inch thick
Garlic butter
Shreddedd Parmesan and mozarella cheese, about 1 cup

Melt butter with oil in large stockpot. Add onions and cook SLOWLY until onions are caramelized, about 1/2 hour, stirring occasionally. As you are cooking them slowly, they should not burn. Slowly pour in beef broth and add Fines Herbs and pepper to taste. Simmer to let flavors bloom, about 1/2 hour or so.



Butter bread with garlic butter. Top with cheese and broil at 450 degrees F, until lightly browned.



Ladle soup into bowls. Slide bread onto soup and serve.



I know, I know. Purists will say - what???? Well, I used fat-free chicken stock and I do not have the requisite oven-proof bowls that you are supposed to use. Also, we were out of Swiss cheese. But it was delicious nonetheless. Also, as I was crunched for time, I sweated my onions a bit to hurry them along, so they did not caramelize as well.

Hope all of my readers have a Happy Mother's Day! I will be back on Monday!

Vidalia Time

I like onions. Especially grilled or fried. We grew up eating onions, although I have one brother who will not touch them. Just recently, I discovered a pretty sure-fire way to not cry when you are chopping onions. Breathe through your mouth, not your nose. I have tried it several times with different types of onions and it has worked every time for me!

Onions are funny critters. There are many layers to an onion. It has kind of a hard shell on the outside, but the insides are soft. Humans are like that sometimes. We have many layers, many different aspects of our personality. And just like onions, humans come in many different colors, shapes, sizes. But they are all still onions. They have varying degrees of heat or sweetness.

The sweetest onions around here are Vidalia onions, grown in Georgia. That red clay down there must do something, because they are good. Only thing is, and it is a shame, they do not keep well. Vidalias come around in the spring and then fade away over the summer. Sometimes people are like that, they come into our life for a season and then fade away . . . .

Vidalias are big onions, nice and fat. (Like me!) They are sweet enough that some folks eat them like an apple. Now, I don't go that far, but I will eat Vidalias raw on a hamburger or in a salad. Today I am giving you another option.

Vidalia Onion Bread
Makes 1 loaf.



1 large Vidalia onion, thinly sliced
3 Tablespoons butter
3 eggs, slightly beaten
1-3/4 cups sour cream
1/4 teaspoon salt
3/4 cup sweet milk
2 cups buttermilk biscuit mix

Saute onions in 3 tablespoons butter.



When onions cool, add sour cream. Set aside. Combine eggs, salt and milk. Add to biscuit mix and stir until moistened. Lightly fold in sauteed onion and sour cream mixture.



Bake in greased loaf pan or 12 x 8 x 2 pan at 400 degrees F for 30-45 minutes. Time will depend on choice of pan.



Now, as you can see above, I love to mess about with a recipe. Instead of 1 loaf pan, I divided it into 2, which I don't really recommend because it does not rise much, and I put some pre-cooked bacon on top of one loaf. I really like it with the bacon, tho. This bread is really eggy and moist. I think would make fantastic grilled cheese sandwiches.

So what are some of your layers?? Don't be afraid to peel some away and show your heart!