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