Making sweet onion marmalade

September 23, 2001|By Betty Rosbottom | Betty Rosbottom,SPECIAL TO THE SUN

Last fall, in the Perigord, a region in southwestern France, I picked up a little jar of balsamic onion marmalade with a handwritten label.

In an attempt to duplicate the recipe, I sauteed chopped onions in a small amount of butter and sugar until soft and brown, then added balsamic vinegar, red wine and dark raisins to the pan. The onions were cooked several minutes more until the vinegar and wine had almost evaporated and the mixture was glistening and syrupy. Some crushed black pepper provided a spicy accent.

I grilled turkey burgers, seasoned with salt, pepper and a hint of curry, then topped them with thin slices of creamy havarti and the marmalade.

This easy-to-make condiment would also be excellent served with grilled chicken breasts or pork chops, or you might like to spread it over baked Brie or Camembert to offer with French bread as an appetizer.

Betty Rosbottom writes for the Los Angeles Times Syndicate.

Grilled Turkey Burgers With Balsamic Onion Marmalade

Makes 4 servings


1 1/2 tablespoons unsalted butter

2 cups chopped onions (one 8-ounce onion)

1 tablespoon sugar plus 1 to 1 1/2 teaspoons extra, if needed

1/2 cup balsamic vinegar

1 / 4 cup red wine

3 tablespoons dark raisins

salt, coarsely ground black pepper


1 pound lean ground turkey

1 teaspoon curry powder

1/2 teaspoon salt

1 / 8 teaspoon freshly ground black pepper

3 to 4 ounces thinly sliced havarti cheese (see Note)

4 hamburger buns, preferably whole wheat, lightly toasted

4 crisp red leaf lettuce leaves

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