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Onion Marmalade With Sour Cream And Chives

relishes/preserves

2 tablespoons olive oil
4 large onions; halved and sliced
1 tablespoon granulated sugar
3 tablespoons sherry vinegar or wine vinegar
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
pinch pepper
1/2 cup light sour cream
2 tablespoons chopped fresh chives

In large skillet, heat oil over high heat; cook onions and sugar, stirring often, for 7 minutes or until onions begin to brown. Reduce heat to medium and cook, stirring occasionally, for 15 minutes longer or until onions are tender and caramelized. Add vinegar and rosemary; cook, stirring, until liquid is evaporated. Add salt and pepper. (Make-ahead: Prepare to this point, cover and refrigerate for up to 2 days; reheat over medium-low heat to continue.) Stir in sour cream; top with chives. Serve warm or at room temperature. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates

Contributor: Canadian Living: Holiday Best

Yield: 2 servings

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