If you’re grilling this summer and looking for homemade toppings for your steaks, burgers, and hot dogs, you’ll love this recipe for chef David Gaus’ Vidalia Onion Marmalade; it’s sweet, tangy, and delicious.
Marmalade goes great with any grilled sausage or meat. For grilled sausage, place on aPotato Roll, top with Vidalia Onion Marmalade and Creole Mustard, to taste.
Toast the mustard seeds in a dry pot over medium heat just until the seeds begin to dance and become slightly browned.
Add the remaining ingredients into the pot with the seeds. Cover the pot and raise the temperature to medium high. Allow the onions to sweat on the heat for approximately 20 minutes, stirring the pot a few times throughout.
After 20 minutes, remove the cover and continue to cook the ingredients on medium heat until most of the liquid is reduced and the onions are dark in color — approximately 45 minutes to one hour.
Marmalade can be stored for two weeks in the refrigerator and for three months in the freezer in an airtight container.