Dried plums and red onions are reduced to a savory, rich marmalade to complement a tender slice of roast beef.
-
45
min -
10
SERVINGS -
50
Cal -
1 g
Protein
Ingredients & Cooking
Ingredients:
- 1 tablespoon butter
- 3 cups thinly sliced red onions
- 1/2 cup dry red wine
- 1/4 cup chopped pitted dried plums
- 1/4 cup fig preserves
- 1/4 cup red wine vinegar
- 2 teaspoons chopped fresh thyme leaves
- 1/4 teaspoon salt
Cooking:
- Heat butter in a 12-inch nonstick skillet over medium heat until hot. Add onions, cook 8 to 10 minutes or until tender and beginning to brown, stirring occasionally. Stir in wine, plums, preserves and vinegar, cook about 5 minutes or until liquid is evaporated and marmalade thickens and turns dark, stirring occasionally. Remove from heat; stir in thyme and salt. Cool slightly and serve warm.
Safe Handling Tips
Nutrition Information
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