A big wine demands big flavor, especially when it is young. This marmalade has no added sugar. At first glance it might be dismissed due to its name. It has a combination of familiar flavors prepared to be used as a highlight, or even a main flavor to pasta.

10 medium onions or less if they are big sliced
5 bacon slices minced
2 tsp minced garlic
2 tbsp Worcestershire Sauce
       
Peel and slice (thick slices) the onions (if you slice it too thin it will all disappear and become just a mush). In a big heavy pot, cook the minced bacon until crispy.  Add onions, minced garlic, and salt and
black pepper to taste.

Cover and cook over low heat, stirring from time to time, about 30 minutes. Add the Worcestershire sauce. Cook over low heat, still covered, another 30 to 45 minutes, or until mixture have a consistency
of marmalade.

The author freezes these in ice cube trays, then into baggies. We find experimenting with it too much fun to worry about any going to waste. For the Harvest Festival, La Migliore Bakery prepared focaccia. This was great with the focaccia, works as a sauce to pasta, can go into mashed or baked potato. Haven’t tried it in phylo dough as a tart filling, but sounds good. Google finds are fun, better yet when the results work so well.

Consider pairing a Cabernet Riserva with a rib-eye steak along with the marmalade.