Onion marmalade

Everyday around 5.30, Brent and I start the what-are-we-going-to-have-for-dinner routine.

"How about stir-fry?"

"Nah. What about pasta?"

"Nah... But we do have to eat that chicken in the fridge..."

"Yeah... How about take-away pizza?"

But some days I get inspired, and I make something special for us (Although, it's happening less and less these days as the semester draws to an end).

Yesterday we had pan-fried Moroccan chicken with onion marmalade. It was spicy and sweet and easy for a Tuesday night meal. Particularly because I made this marmalade earlier in the day.

Here's to dinner inspiration!



Onion Marmalade:
Adapted from Shutterbean

I didn't make very much of this, because I made it just for dinner. Although, I did get carried away sterilising the jar that the onions were going to live in for a few hours. I'm going to give you my very small recipe which made less than a cup. Refer to Shutterbean's original recipe if you're planning on making lots of this (which is probably a good idea, because it's delicious and goes with everything).

1 red onion
1/2 brown onion
1 tbsp balsamic vinegar
1/2 tbsp white sugar
3 tbsp chicken stock

Slice the onions.
Place the onions in a non-stick pan with a splash of olive oil.
Cook on medium heat, covered, for about 15 minutes, until onions are translucent. Stir occasionally.
Add the remaining ingredients and cook, stirring occasionally, until onions are dark and caramelized, about 30 minutes.
Place the onions into a container, and let cool before covering. Keep in the fridge for up to 2 weeks.



[I've been listening to The Radio Dept.'s album on repeat while studying in the library. I know that soon I won't be able to listen to this album at all, but at the moment, it's everything I need.]