Introduction
Directions
- Heat oil in a non-stick saucepan over medium low heat. Add onions. Cook, stirring, for 25 minutes or until soft and golden. Add sugar and vinegar.
- Reduce heat to low. Cook for a further 10 minutes or until caramelised. Remove from heat. Set aside to cool.
- Cut rolls down centre and open out. Divide salad greens and roast beef between rolls and spoon over the marmalade. Serve.
- A great way to use leftovers (or find the roast beef at your local deli!)
- Note: Onion marmalade makes 2 cups. Keep refrigerated in a closed jar for up to 2 weeks.