Adapted from "Mollie Katzen's Sunlight Café"
Preparation time: 10 minutes, plus 35 minutes to cook and time to
cool
Yield: 1 cup

Serve this delicious sweet-sour
marmalade with any savory dish or with or on toast, with cheese. It
also goes really well with scrambled eggs or tofu.
- Remove the lemon zest before
juicing the lemon. It's easiest to strip the zest with a vegetable
peeler, then to chop it on a cutting board with a sharp
knife.
1 tablespoon canola oil
4 cups minced onion
1/2 teaspoon salt
1 tablespoon balsamic vinegar
3 tablespoons fresh lemon juice
1 tablespoon sugar
1 tablespoon chopped lemon zest
- Place a medium-sized skillet over
medium heat and wait about 2 minutes. Add the oil and swirl to coat
the pan. Add the onions, sauté for 5 minutes, then cover the
pan.
- Cook, covered, for 15 minutes. Sir in the vinegar, cover, and
cook for another 5 minutes. Stir in the lemon juice and sugar, and
cook uncovered for about 5 more minutes.
- Remove from the heat, and stir in the lemon zest. Cool to room
temperature, then pack into a jar with a tight fitting lid. Cover
and refrigerate for up to 3 weeks.