RED ONION AND ROSEMARY MARMALADE

-By June 2010 Member Spotlight – Rob Nathe

Yield: 1 quart

Ingredients:

• ¼ cup olive oil
• 2 lbs red onions shaved thin
• 1 tsp. rosemary, fresh, chopped fin
• 1 cup red wine
• 1 cup water
• 1 tsp beef base
• 2 cups heavy cream
• Season salt to taste

Procedure:

1. In hot sauté pan add the olive oil and red onion.
2. Continue to sauté at medium heat until onions are soft.  Stir frequently.
3. Add red wine and rosemary, reduce until almost dry.
4. Deglaze with beef stock and reduce until almost dry.
5. Add heavy cream and reduce by half.  Remove from heat and season to taste.