Yield: 18 servings.
1 cup sugar
4 quarts red onions, julienned
4 tsp. pickling spices in sachet
1 cup cider vinegar
1 cup currant jelly
3/4 cup orange juice
SIMPLE SYRUP BASE FOR SORBET:
11/3 cups sugar 1 cup water
* * *
2 cups lemon juice
2 cups water
31/2 lbs. assorted greens
as needed, citrus cilantro grape seed oil or light tangy-sweet vinaigrette
For Marmalade: Heat sugar with 2 tsp. water in pot until caramelized to a light amber color. Add onion and cook for 5 minutes. Add pickling spice sachet, vinegar, currant jelly and orange juice. Cook, stirring often, for 10 minutes or until onions are cooked and mixture is syrupy. Chill. Discard sachet. Remove about 21/3 cups marmalade and purèe to get about 2 cups. Save the remaining marmalade for salad.
For Simple Syrup Base: Combine sugar and water in saucepan and bring to a boil, stirring to dissolve sugar. Chill.
For Sorbet: Combine simple syrup base, lemon juice and water in ice cream freezer and begin the freezing process. When mixture begins to thicken, add 2 cups marmalade purèe and continue freezing until finished. Place in freezer until needed. For salad presentation, pre-scoop 18 servings sorbet and freeze scoops solid.
For Each Salad: Arrange about 3 oz. mixed greens on salad plate, fanning out on one side of plate. Arrange 1/3 cup onion marmalade on other side. Add sorbet scoop just before serving. Dress with grapeseed oil or vinaigrette, and garnish with chives and/or edible flowers, as you wish.
Recipe Provided By: Chef Mark Linden, Anchorage, Alaska
Photo Credit: National Onion Association