Onion Marmalade
Recipe from Executive Chef Staffan Terje, Scala’s Bistro

Chef Staffan Terje of Scala’s Bistro in San Francisco, combines sweet, translucent onions with sherry, sugar, bay leaves and peppercorns to create onion marmalade. The savory jam is well-matched with pates and terrines, or on roasted meats and chicken.


6 large yellow onions, thinly sliced
3 cups sherry or red wine vinegar
3 cups sugar
2-4 bay leaves
20 black peppercorns, cracked

Place all ingredients in a non-reactive, thick-bottomed pot over low heat. Simmer until almost all liquid has evaporated and onions are translucent. Set aside to cool. Place in glass jars and refrigerate. Will keep for 4-6 months.

Scala’s Bistro
432 Powell Street
San Francisco, CA 94102
(415) 395-8555