sweet onion and rosemary marmalade
sweet and savory versatile treat

This recipe makes a delectably sweet and savory treat that's also incredibly versatile. It pairs well with cheese on a cracker, makes sandwich spread, a fancy pizza topping or a flavorful relish served alongside grilled pork or chicken.

1 tablespoon olive oil
3 large Vidalia onions, sliced thin
2 tablespoons dried rosemary leaves
¼ teaspoon salt
¼ teaspoon ground white pepper
1 cup balsamic vinegar
1 tablespoon brown sugar
3 tablespoons butter

Sauté the onions in olive oil in a large pan on the stove over medium-low heat until soft and most of the liquid has evaporated. Stir in the rosemary, salt and pepper and cook one minute more. Add the balsamic vinegar, brown sugar and butter and reduce heat to low. Stirring often to prevent scorching, simmer the mixture until the vinegar has reduced and the marmalade starts to thicken. Remove from heat and scoop into sterile jelly jars. Screw down lids and process in a hot water bath for 15 minutes.

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