Ingredients
Onion Red:
6 Each Red Onion, Peeled and Brunoise
1 Qt Red Wine Vinegar
1 Pint Red Wine
1 Qt Water
4 Cups Sugar
½ Cup Salt
2 Each Bay Leaf
Caramelized:
6 Each Spanish Onion, Peeled and Brunoise
2 Tbsp Salt
2 Tbsp Sugar
¼ Cup Extra Virgin Olive Oil
4 Oz Butter
Bacon:
4 Pcs Bacon
Rosemary Honey:
2 Cups Honey
3 Sprigs Rosemary, Finely Chopped
Directions
For The Pickled Onion:
1. Combine all the ingredients together and pickled for 24 hours before using.
2. Before serving, drain some of the pickling liquid and save for another batch.
For the Marmalade:
1. Combine all the ingredients in a non stick pans and caramelized until golden brown. Drain the excess fat in chinois before using.
