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Onion Marmalade

  • Yield: About 1 1/2 cups


  • 2 tablespoons olive oil
  • 4 cups finely chopped yellow onions
  • Salt and freshly ground black pepper to taste
  • 1/4 cup sugar
  • 2 tablespoons white distilled vinegar
  • 1 tablespoon finely chopped fresh parsley leaves


  • Heat the oil in a large sauté pan over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring, until the onions are golden, 10 to 12 minutes. Add the sugar and cook, stirring, for 2 minutes. Add the vinegar and parsley and cook, stirring, for 1 minute. Remove from the heat, cool, and serve.
  • Can be stored in an airtight container in the refrigerator for up to 1 week.