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Le Chardonnays Onion Marmalade

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Ingredients

Adjust Servings:
1/2 cup butter
3 cups minced onions
1/2 cup red wine vinegar
1 cup red wine
5 1/2 tablespoons sugar
1/4 cup grenadine
salt and pepper

Nutritional information

855.5
Calories
416 g
Calories From Fat
46.3 g
Total Fat
29.2 g
Saturated Fat
122 mg
Cholesterol
435.4 mg
Sodium
87.1 g
Carbs
4.1 g
Dietary Fiber
64.1 g
Sugars
3.2 g
Protein
1098g
Serving Size

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Le Chardonnays Onion Marmalade

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    Cuisine:

    I have made this recipe about 5 times. Every time it has came out great. My wife who is not a big fan of onions, actually loves this. We try it all kinds of things. Very easy and delicious.

    • 95 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Le Chardonnay’s Onion Marmalade, This recipe is an adaptation of the one served at the Le Chardonny Restaurant in Los Angeles, where Chef Claude Alviry puts the marmalade on top of slices of toasted french bread and garnishes it with chopped egg and watercress The marmalade recipe was printed in the LA Times, SOS column (reader request column) a few years ago; and was chosen by the the Times food staff as one of the ten best recipes of the year from their newspaper , I have made this recipe about 5 times Every time it has came out great My wife who is not a big fan of onions, actually loves this We try it all kinds of things Very easy and delicious , Quite nice This is a clear, straightforward recipe with predictable and excellent results Onion marmalade is also an outstanding topper to pan-seared foie gras hors d’oeuvres Serve the sliced foie gras on a thin toasted crostini with the onion marmalade on top (a little goes a long way) With a small piece of arugula or watercress, it’s an elegant presentation — and delicious


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    Steps

    1
    Done

    In a Medium Size Skillet, Melt the Butter and Saute the Minced Onions.

    2
    Done

    Add the Red Wine Vinegar, Red Wine and Sugar to the Skillet.

    3
    Done

    Simmer Contents For 5 Minutes.

    4
    Done

    Add the Grenadine Syrup, and Salt and Pepper to Taste.

    5
    Done

    Cook For 45 Minutes Until It Reaches the Consistency of Marmalade.

    6
    Done

    Add Wine If Needed to Keep Marmalade from Scorching.

    7
    Done

    Serve on Slices of Toasted French Bread, Garnished With Chopped Hardboiled Egg and Watercress.

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    Hanna Brown

    Culinary cowboy known for his hearty and comforting dishes.

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