Caramelized Onion and Lemon Marmalade

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.

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
  1. 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.
  2. 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.
  3. 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.