Help me tweak a recipe please...

[hncreature]

Seeing you folks were so informative with my braising dilemma I figured I'd come back for more help

I have a Onion Marmalade here that I'd like to tweak - My goal is an accent side to roasted Berkshire chops...Pomegranate Shallot Marmalade - I'm doing a pomegranate sauce but just a drizzle for I don't want to overpower these fine chops - To keep the redness of the juice instead of the black balsamic I was thinking of using white balsamic - How much juice should I use...half vinegar and half pomegranate juice - I also wanted it a little more savory than sweet so I was going to use less honey - Am I on the right track? Any help would be great

Onion Marmalade

1/8C Oil
1C(Lrg) Red Onions(I'm going to use Shallots)
MedHigh heat for 5 mins

1/8C Honey(Half the honey for more savory or none because of the juice?)
Add stirring often +10mins

1/4C Balsamic(Would White Balsamic be OK?)
1dash Cinnamon
Add stirring often +3-4mins

Salt to taste

THANKS FOLKS...Tweak away!!!

[hncreature]

Thanks to the folks who helped me with some ideas - I took something from all and winged it...it came out perfect

Thanks again!!!

[paulj]

On occasion I've made an onion confit from LaVarenne Practique. That one uses pearl onions, wine vinegar (the recipe dates from before the popularity of balsamic), sugar, and tomato paste.

A quick web search for 'onion confit' turned this promising one, with comments about keeping a balance of salt, sweet and spice. There are other variations around.
http://www.epicureantable.com/recipes...

I haven't cooked with Pomegranate juice so can't help with proportions there. I have pomegranate molasses which is tart enough to be a direct substitute for vinegar. I tend to cook things like this by taste. Off the top of my head, I'd saute a cup of onion in a tablespoon of butter till soft (with a generous pinch of salt), add a tsp of sugar, a tsp of pomegranate molasses, and then start tasting and tweaking (including more salt). If available some tomato paste (up to a tablespoon) would add some body (and red color) to the sauce without shifting the sweet/sour balance. A white vinegar (balsamic or other) would be a good idea if you want the brighter pomegranate red.

paulj

[chrissytine]

Use pomegranite molasses instead of honey, and a mild vinegar- champagne, or cider perhaps? I say skip the cinnamon, or substitute the merest touch of allspice.

[wayne keyser]

Might the honey 'get in the way' with its unique flavor? Plain sugar instead? Brown sugar (always a good pairing with cinnamon)?

Drop the cinnamon and be sure to use REALLY GOOD balsamic?