Heat olive oil in a large heavybottomed saucepan and add the onions. Cook over medium heat until they begin to soften, about 10 minutes, then add the brown sugar and stir to coat. Season with salt and pepper. Continue cooking over medium heat, stirring frequently, until the onions are golden brown, another 10 to 15 minutes. Add the vinegar and grenadine and cook until it has completely evaporated, then add the red wine and repeat the process, stirring the onions frequently to prevent sticking and burning. When the red wine has evaporated, taste and correct the seasoning. Remove from the heat and keep warm (marmalade may be made up to 2 days ahead). All Recipes courtesy of The Greenbrier CHEF DU JOUR ROBERT WONG SHOW #DJ9452 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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|Serving Size: 1 Serving (2918g)|
|Recipe Makes: 1|
|Calories from Fat: 377 (20%)|
|Amt Per Serving||% DV|
|Total Fat 41.9g||56 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 29.5g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 389.3mg||13 %|
|Potassium 3087.1mg||81 %|
|Total Carbohydrate 253.5g||75 %|
|Dietary Fiber 16.1g||65 %|
|Sugars, other 237.4g|
|Protein 14.9g||21 %|
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Calories per serving: 1904
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