Red Onion Marmalade

The name fooled me for years because I just assumed it was some funky jelly and I couldn’t imagine someone putting onion anything on their toast.  And then I had it in a restaurant (it came in a chicken wrap I ordered) and I was blown away.  OMG, so freaking good!  It made such a huge difference in the flavor of my chicken wrap that I was determined to figure out how to make it.  This is when I googled the living shit out of it and spent endless hours reading about all the different ways people make it.

This is my version and we eat it on salads, in wraps and on sandwiches.  Those of you who have had it know exactly what I’m talking about.  Those of you who have never heard of it, really need to trust me on this one.  Onion marmalade, even if you are a hater of onions, can be a real game changer.


This is everything you’ll need to make it. Obviously I was trying to be like Robyn. But I don’t have her fancy hand-drawn masking tape labels, so I’ll probably not do it again. heh.


This is butter. That is melting. If you got to this part, you’re doing it right.


This is what my sliced onions look like. One of these days (very soon) we’re going to feature simple “how to do it” entries. There is a very important reason for this, but we’ll talk about it another time. Right now, I just want to get these damn onions made!


Brown sugar rocks my world, man!


Add Salt & Pepper. Did you notice that my Salt & Pepper grinders came from Aldi’s? They are HANDS DOWN the best salt & pepper grinders I have found. I have used a lot of different ones and it is amazing to me that my favorite is one of the cheapest ones out there.


When they start to look like this I add a little bit of my red wine vinegar.  This helps to deglaze the pan as the onions are cooking down.  Keep adding the red wine vinegar as needed until you use it all.


When they look like this, they’re done.




My favorite salad ever: lettuce, chicken breast, cheese, bacon, onion marmalade and barbecue sauce.


Red Onion Marmalade
Original Source/Author:
: Condiment/Relish
  • 3 medium red onions, sliced
  • ¼ cup butter
  • ½ cup brown sugar
  • ⅓ cup red wine vinegar
  • Salt & Pepper (to taste)
  1. Melt ¼ cup butter in large skillet over medium heat
  2. Add the onion slices
  3. Sprinkle the brown sugar over the onions
  4. Add Salt & Pepper (to taste)
  5. Stir occasionally. Do not turn the heat up higher. These are meant to cook slowly!
  6. Add the red wine vinegar a little bit at a time (it helps to deglaze pan)
  7. When the onions resemble a deep wine color and look like marmalade (see photo above) they're done.
  8. Can be put on just about anything - salads, sandwiches, etc. Hot or cold.


Spicy Honey Mustard Dipping Sauce

I spotted this recipe at Deep South Dish a few months ago, and had to try it. It’s since become our go-to honey mustard recipe, excellent for dipping oven-baked chicken fingers in!


Honey Mustard Sauce (2)

Mayo, yellow mustard, dry mustard, dry minced onion, honey, and black pepper.

I didn’t think to take pictures of the putting-together of my batch of honey mustard, so imagine that I did. It’s pretty simple (I say that a lot, don’t I?): whisk everything together, taste, and adjust as necessary.

If you’re making this last-minute, I’d leave the minced onion out because unless it gets plenty of time to sit, the onion is kind of crunchy, and I don’t care for that.

Honey Mustard Sauce (1)
Voila! Honey mustard sauce, ready for the dippin’.


Spicy Honey Mustard Dipping Sauce
Prep time
Total time
  • ½ c. mayo (I use light)
  • 1 T yellow mustard
  • 1 T dry mustard
  • 1 T dry minced onion (leave it out unless you're making it the night before)
  • ¼ c. honey
  • 3 turns of the pepper grinder
  1. Whisk everything together, taste and adjust as necessary.