Recipe - Red Onion And Shallot Marmalade

1 tablespoon Oil; or butter
Three fourths pound Red onion; thinly cut or sliced up
5 md Shallots; peel thinly slice
(about 5 ot 6 medium)
Three fourths teaspoon Salt
1 teaspoon Dry mustard
1 teaspoon Lemon zest; grated or minced
2 tablespoon Fresh lemon juice; to taste

VARY: Fresh lime zest and juice.

Heat oil in a medium skillet. Add onion and shallots and saute over medium
heat for 10 minutes.

Sprinkle in the salt and mustard, lower the heat slightly, and saute for
another 20 minutes. Cover, turn the heat way down, and cook for another 45
minutes. The onions and shallots will become very soft.

Turn up the heat to medium, cover again, and cook for a final 5 minutes or
so. Remove from the heat and stir in the citrus.

Serve at room temperature or cold.

Yield: generous One half cup. PER SERVING: 83 cals, 3.7 g fat, (37.2% cff);
1.5 g fiber, 1.7g protein

Recipe by: Mollie Katzen's Vegetable Heaven (1997)