2 whole Medium Yellow Onions
3 Tablespoons Butter
1 Tablespoon Sugar
½ cups Red Wine Vinegar
2 Tablespoons Molasses
1 Tablespoon Worcestershire Sauce
½ teaspoons Black Pepper
¼ teaspoons Ground Ancho Chile
Peel the onions then cut them in half from pole to pole.
Cut the halves into half-rings, keeping them together, then cut the half-rings into thirds. You should have about 3 1/2 cups.
Melt the butter in a medium sauce pan over medium-high heat.
Add the onions and cook them, stirring frequently, until they are just translucent (about five minutes).
Reduce the heat to medium, sprinkle the onions with the sugar and continue to cook them, stirring frequently, until they are just starting to brown (about five minutes).
Add the remaining ingredients and bring just barely to a boil.
Continue to cook, stirring frequently, until about 3/4 of the liquid has evaporated (about 8 minutes).
Reduce the heat to low, cover and cook another 10 minutes.
Remove from the heat, uncover and let cool.
Put the cooled marmalade in jars and refrigerate. It should easily keep for a week or two.
(Makes about 1 1/2 cups.)