Steps: |
| -Heat a heavy bottom, large saute pan to medium-high. Add the oil and then the onions; stir to coat with the oil. Add the bay leaf. |
| -Cook until the onions are soft, about 4 minutes; turn the heat down to medium and let the onions cook for 20 minutes. |
| -Add the stock or water and let the liquid reduce by half, then add the sugar; continue to cook until only 2 tablespoons of liquid remain. |
| -Add the vinegar and orange peel; cook over low heat for 15 minutes until the onions have a nice syrupy coating. |
| -Season to taste and remove the bay leaf and orange peel. |
| -Serve warm or at room temperature. |
| -Store the marmalade in the refrigerator for several weeks. |
|
|
