Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Onion Marmalade


  • 3 tablespoons oil
  • 2 cups halved and sliced red onions
  • 2 cups halved and sliced yellow onions
  • 2 cups halved and sliced shallots
  • 1 cup white wine vinegar
  • 3 teaspoons sugar
  • Salt and pepper


  • Heat oil in a medium saucepan. Add onions and slowly cook, stirring often. As they begin to dry up add vinegar and sugar. Cook for 30 to 35 minutes, until soft, brown and very sweet. Season with salt and pepper.