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.
Ingredients:
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
