Red Onion Marmalade

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             FOOD FUNNY
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Here's a good one from our friend Anna Welander:

My boyfriend and I were lunching at a sidewalk cafe in Huntington Beach,
California. Our waitress looked like a real surfer girl: athletic with a
great tan and blonde hair. Mulling over the menu, my guy asked her if
the roast beef was rare. The waitress gave us a stare and replied,
"Well, no. We have it, like, just about every day."

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             TODAY'S RECIPE
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This sweet and sour relish (some would call it a confit) is great with
any roasted meat, with cold cuts, or on sandwiches, burgers, and hot dogs.

Red Onion Marmalade

4 large red onions, peeled, halved lengthwise, and cut into 1/4-inch (5 mm) slices
1/2 cup (125 ml) dry red wine
1/2 cup (125 ml) red wine vinegar
1/4 cup (60 ml) packed brown sugar
1/4 cup (60 ml) honey

Combine all the ingredients in a non-reactive pot and bring to a boil
over moderate heat. Reduce the heat and simmer uncovered, stirring
often, until the mixture is thick and has the consistency of marmalade,
about 30 minutes. Cool and store covered in the refrigerator for up to 3 weeks.
Makes about 2 cups (500 ml).
Received on Mon Feb 18 22:13:34 2008