Caramelized Onion and Lemon Marmalade

1. Place a medium-sized skillet over medium heat and wait about 2 minutes.  Add the oil and swirl to coat the pan.  Add the onions and salt, sauté for 5 minutes, then cover the pan.
2. Cook, covered, for 15 minutes.  Stir in the vinegar, cover, and cook for another 5 minutes. Stir in the lemon juice and sugar, and cook uncovered for about 5 more minutes.
3. Remove from the heat, and stir in the lemon zest.  Cool to room temperature, then pack into a jar with a tight fitting lid.  Cover and refrigerate for up to 3 weeks.
4. Prior to service, toast walnuts in oven for 8-10 minutes at 350F.  Top toasted walnuts and marmalade on top of fish, chicken, or other savory dish and serve. Makes 2 cups.

Note: Remove the lemon zest before juicing the lemon.  It's easiest to strip the zest with a vegetable peeler, then to chop it on a cutting board with a sharp knife.

Recipe courtesy of Mollie Katzen.