In winter, I’m usually not daydreaming about onions. I think of January and February as cold, dark months with bone chilling temperatures, bracing winds and usually at least one good old-fashioned nor’easter. This January ended on a different note when Deb emailed me last week to tell me about a new cheese discovery for the Healthy Habits Natural Market. (Deb actually does the ordering for the store.) She and I are wild about a Cranberry Wesleydale cheese from the Summerdale English Cheese Company. Deb’s new find for the market was again from the Summerdale Cheese Company only this was an English Cheddar with caramelized onion marmalade. She described it, “OMG!!! It’s so good.” With that said, my brain wheels began turning. Since I leave the cheese making to Deb, my mission was to create a marmalade recipe that would serve as an accompaniment with a cracker, or on a slice of baguette, something that would go nicely with a glass of wine, or any other beverage of your choice, and of course, a side of cheese (brie is a wonderful selection). Here is that offering:

Red Onion Cocktail Marmalade.

2 large red onions cut in 1/8 and then sliced thin
Alder smoked salt to taste (or any type sea salt)
2 cloves garlic minced
3 Tbsp olive Oil
4 Tbsp red wine (dry)
4 Tbsp Balsamic vinegar
1 Tbsp chopped fresh thyme
4 Tbsp brown sugar
4 Tbsp chopped dried cranberry
1 Tbsp orange zest

1. Heat olive oil on low-medium heat
2. Add red onion, stir and cook until slightly translucent (approx 20 min)
3. Add smoked salt to taste, garlic and thyme and continue to lightly sauté for 5 minutes
4. Add red wine, brown sugar and balsamic vinegar, dried cranberry and orange zest and cook for another 10 minutes or until caramelized.
5. Top on your favorite cracker, cheese, and/or bread.

Enjoy Joan!