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| 8 Esslöffel | (1 stick butter) unsalted butter |
| 2 x ca. 450 g | Yellow or white onions; halbed and sliced 1/2" thick |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | black pepper ground |
| 2/3 Tasse | sugar |
| 2 Esslöffel | sherry dry |
| 2 Esslöffel | red wine vinegar |
| 1 Tasse | red wine |
| 1/4 Tasse | honey |
| 1/2 Tasse | Chopped dried pitted prunes |
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Melt butter in large skillet over medium heat until bubbly. Stil in the onion slices, tossing well to coat them with the butter. Sprinkle with the salt and pepper; reduce the heat to low. Cook, covered, 30 minutes.
Remove the cover from the skillett, add the reamining ingredients, and cook, uncovered, over medium heat until very dark in color and thickened, about 2 hours. Take care, as the marmalade will burn easily toward the end of the cooking time. Reduce heat if it is cooking too fast. Cool and store tightly covered, in the refrigerator.
Makes about 2 pints.
This is soooooooo yummy! Great to use as a glaze on poultry while baking in the oven.
Debby Duncan (recipe from "Green on Greens")
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