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Onion Marmalade 

Good with roasted meat or poultry. 

1/2 cup butter      
6 medium red onions (about 2 1/2 pounds), sliced        
1 bunch scallions, white parts only
3 tablespoons sugar
1/4 cup red wine vinegar or balsamic vinegar
1 cup dry red wine

In a medium skillet, melt butter.  Add onions and scallions; cook over medium high heat, stirring, 15 minutes or until tender.  Add sugar and cook 1 minute, stirring constantly.  Add remaining ingredients and continue cooking, stirring until liquid is absorbed, about 15 minutes.  Easy.  Can do ahead—may freeze.  Yields 2 1/2 cups.

Contributed by Cooking in Clover II (Missouri)




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