This is a very satisfying little concoction – delicious on sandwiches – that is slightly tangy and slightly sweet. The recipe comes from The Vegetarian Bible, by Sarah Brown. I changed out few things – using maple syrup instead of brown sugar, adding Bragg Liquid Aminos (as I compulsively do to just about everything). There is no need to use oil to saute the onions. In the photo above I’ve got it paired with a terrific onion-mustard seed braid bread. The recipe for that (also from The Vegetarian Bible) will be on this site tomorrow.
My mom was the one who discovered this book from the shelves of her local library. She checked it out because I was coming for a visit and it was my first time back home as a vegetarian. It was an inspired find. After a few delicious meals from this cookbook and upon returning to my home, I immediately set about finding a copy to purchase. I got mine through a seller on Amazon. Prices range from $8.00 to $101.00 (!). I can’t remember what I paid for my copy, but it certainly was not anywhere near the $100 mark – and the book arrived in nearly mint condition. If you are a collector of cookbooks and even if you aren’t vegetarian or vegan, this is a useful, information-packed tome (it clocks in at 377+ pages) with beautiful photos to have on the shelf.
Red Onion Marmalade
Makes ~ 2 1/2 cups
2 tbsp. Bragg Liquid Aminos
1/4 cup vegetable broth
3 large red onions (about 1 3/4 lbs.), roughly chopped
1 tbsp. ground coriander
1 tbsp. maple syrup
2 tbsp. balsamic vinegar
salt and pepper to taste
In a large saucepan, saute the onions in the Liquid Aminos and vegetable broth until they just start to soften.
Sprinkle in the coriander and stir to combine. Cook for an additional 2-3 minutes, then stir in the maple syrup. Add enough water to nearly cover the onions, bring to a boil, then reduce the heat to low and simmer for 40-50 minutes, or until most of the liquid has cooked off.
Stir in the balsamic vinegar and cook for an additional 5 minutes. Season with salt and pepper, if desired.
This marmalade can be stored for several weeks in the refrigerator.