Caramelized Onion and Lemon Marmalade

  • Yield: 16 servings
  • Prep: 15 mins
  • Cook: 30 mins


2tablespoons canola oil
8cups minced onion
1/4teaspoon salt
2tablespoons balsamic vinegar
6tablespoons fresh lemon juice
1tablespoon brown sugar or light-colored honey
2tablespoons chopped lemon zest


  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.

Nutritional Info *per serving

  • Calories 50
  • Glycemic Load 0
  • Fat 2g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg
  • Sodium 40mg
  • Potassium 125mg
  • Carbohydrate 9g
  • Fiber 1g
  • Sugars 5g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 15%
  • Calcium 2%
  • Iron 2%