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.