petrossian_fondue.jpg

petrossian_cake.jpg

Grilled Cheese and Onion Marmalade

by Susan Salzman
Print Email

marmalade.onion_.sm_.jpgGrowing up, we spent the month of August at a tennis resort near La Jolla, California. For me, it was like going to camp each year. The same families came back year after year and our days were filled with lots of tennis, stealing golf carts, movie night, and lunch at the “club house”. As a young child, sitting in the club house with my friends, drinking my “Tab” with lemon and ordering my own lunch was a huge treat. I always ordered the same thing; grilled ham and swiss cheese on pumpernickel bread with a side of cabbage salad. It was grilled perfectly and all year long I would crave this sandwich. I did attempt to make it at home and although it was good, there was nothing better than eating it on the deck of the club house, looking down on center court – watching all the greats play.

Just the other day, I made a fresh batch of our favorite onion marmalade. In our house, we like to add this to our omelets with a little feta, spinach, and olives, or on turkey dogs with spicy mustard, even a fresh roast beef sandwich with arugula and Gruyere, with a dab of this – is a good combo. So on Friday, I honored the first day of National Grilled Cheese Month with a grilled Gruyere cheese sandwich on fresh sour dough bread, smothered in onion marmalade. I could not have been happier!

Onion Marmalade
Yield: 1 pint

Ingredients:
5 mustard seeds
2/3 cup sucanat (or organic white cane sugar)
1 red onion, thinly sliced
1/4 cup red wine vinegar
2 Tbsp. coconut oil
1 large, brown onion, rough chopped
5 garlic cloves, minced
1/2 of an 8 oz. jar of marinated roasted red peppers
2 tablepoons sherry vinegar
Sea salt
Fresh ground pepper
very small pinch of cayenne pepper

Instructions:

In a heavy duty sauce pan, saute the mustard seeds over high heat. Once they pop, take them out of the pan and set aside.

In the same saucepan, combine 1/3 cup of sucanat and wine and bring to a boil. Once sugar dissolves, add the red onion. Bring back to a boil and cover.L et boil for 5 minutes or until softened.

Drain the onions in a colander and then put the onions back in the pan along with the mustard seeds. Add the 1/3 cup of reserved sucanat and the red wine vinegar and cook over low heat. The liquid mixture will thicken. Once thickened, set aside.

In another skillet, heat the 2 tablespoons of coconut oil. Add the brown onion and saute until translucent and soft.

Add the minced garlic and the chopped, roasted red peppers (drained) and cook until soft. Add the sherry vinegar, salt, pepper, and the cayenne. stir to combine. Add the red onion mixture to this and stir.

Pour the entire contents into the work bowl of a food processor, fitted with a metal blade. Puree.

Store in a glass jar, with the lid off until it cools completely. Once cooled, can be stored in the refrigerator for 1 month.

 

Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.   

Add comment


Security code
Refresh

Restaurant News

Perini Ranch Steakhouse
Texas
by David Latt

peronisteak.jpgBuffalo Gap is only a few miles south-west of Abilene. The small town (population 463) has a fascinating Historic Village, a must for any western history buffs.

The jewel of Buffalo Gap is Perini...

Read more...
Olio Pizzeria
Los Angeles
by Maia Harari

ImageI think there might be a reason most of the neutral or positive reviews of Olio Pizzeria focus mainly on breakfast. Their overhyped pizza crust tastes like english muffins. And, unfortunately,...

Read more...
Murray's Bagels
New York
by Hope Stranger

murrays2.jpgIt is the tail end of another Manhattan winter, and my boyfriend and I have started hunkering down on extravagant costs. Everyone, as we know, is in a bit of a financial panic, but for us, it’s...

Read more...
Mozza 2Go!
Los Angeles
by Jo Stougaard

mozza2go.jpgSince our very first visit to Pizzeria Mozza (Christmas Eve 2006), Peter and I have continuously wished for two things: That Mozza would offer a Pizza-to-go / Delivery service, and that Nancy...

Read more...