Fresh Onion Marmalade

• 1 large red onion, thinly sliced
• 1 large yellow onion, thinly sliced
• 2 bunches scallions, green part only, sliced
• 1-1/2 tablespoons olive oil
• 3/4 cup balsamic vinegar
• 2 tablespoons brown sugar
• Salt and freshly ground pepper to taste

Heat oil in a large skillet over medium heat. Add all of onions and scallions and toss to coat with oil. Sauté until onions begin to soften. Cover and cook until wilted. Remove lid, increase heat and add vinegar. Cook until vinegar is reduced by half, stirring occasionally. Add sugar and stir well. Reduce heat to low and continue cooking until liquid is almost absorbed and marmalade is thick, about 10 minutes. Remove from heat and serve with pork chops. Store any extra in the refrigerator for up to one week.

Yield: 2-1/2 cups.