“Does that say onion and oxtail marmalade?!!!” Yes, bitch. Onion and oxtail marmalade!
This gem is on the dinner menu at Mulebone. Not alone of course, but on the Mulebone burger. The only thing that I love more than sweet, is sweet and savory together. That day at Mulebone we also ordered the smoked beet salad. Smokey, sweet, salty, crunchy, smooth…all in play with this meal. While I wish the salad had more candied nuts (I have a thing about having a bit of everything in each bite), both were spectacular. You need to try this. Why? Because it makes everything better! My favorite way to eat it so far is on my now next level avocado toast. So damn good.
What You’ll Need
- 1 tablespoon coconut oil (or whatever oil/butter you have in the house)
- 6 large white onions sliced
- 2 teaspoons mustard seed
- 4 tablespoons brown sugar
- ¼ cup balsamic vinegar
- Salt and ground black pepper
- 1 sprig of rosemary, thyme, sage, and oregano
This recipe made about 6 8oz mason jars, feel free to cut it down.
Add the coconut oil to a sturdy deep pot and heat to medium/hot.
Wrap the herbs in a bundle with kitchen twine. If you don’t have the twine no worries you’ll just have to fish it out later.
Add the onions, mustard seed, brown sugar, and vinegar. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes.
Remove the top, stir again and then partially cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes.
Taste the jam, and add salt and pepper and sugar if you’d like it to be sweeter. It’s done when the onions no longer have a hard crunch.
Remove mixture from heat, and allow to cool slightly. Spoon the jam into jar(s) or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week.
Put it on everything. Thank me later.