- 2 tbs butter
- 2 tbs vegetable oil
- 4 med size red onions, thinly sliiced
- 2 large garlic cloves, minced
- 2 tsp ground black pepper
- 1 cup red wine vinegar
- 1 cut dry but fruity red wine. Zin or Grenache.
Melt butter with oil in a large heavy frying pan over med-high.
Add onions, garlic, sugar, salt, and pepper, stirring well to combine.
Reduce to medium and cook, stirring occasionally, until onions have softened and browned, about 20 minutes.
Add vinegar and wine. Cook uncovered until most of the liquid has been absorbed and onions are soft and sticky, about 10 minutes.
Let marmalade cool and refrigerate until needed.