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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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1 of the starter courses on our recent cruise dinner menu was Smoked Breast of Long Island Duckling w/Raspberry Mousse & Onion Marmalade. Altho the combo appeared strange & did not appeal to me, I asked to taste the onion marmalade & it was delicious. Then I found the recipe for it in *The Carnival Experience* cookbook by Peter Leypold (Exec Chef of Carnival Cruise Lines) & decided to enter it. It is an easy-fix that I expect will have a wide variety of use as a much-favored condiment. *Enjoy* ! Ingredients:
1 lb red onion (thinly sliced) |
1/2 cup sugar |
1/4 cup dry sack sherry wine |
1/4 cup red burgundy wine |
1/4 cup apple juice |
1 tablespoon soy sauce |
Directions:
1. Place onions & sugar in a lrg non-stick skillet. Cook over med-heat (stirring often) till sugar melts & onions are caramelized (about 30 min).
2. Add sherry, burgundy, apple juice & soy sauce. Cook till liquids are reduced & season lightly w/salt to taste pref (about 15 min).
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