MMMmmm Onion jam. One of the dish's, we made for final exam this week was a pureed red lentil soup with a Walla Walla Marmalade garnish. The marmalade is just caramelized Walla Walla onions. Its kind of a long slow process and its allot like how you make onions for french onion soup, except you ad a small amount of sugar to them. Red lentils 1 cup Chicken or vegetable stock 6 cups Carrots (peeled, finely diced) 1/2 cup Celery (finely diced) 1/2 cup Garlic clove (finely diced) 1 Bay leaf 1 Salt to taste Black pepper 3/4 teaspoon Marmalade Butter Unsalted 3 tablespoons Onions,Walla Walla or other sweet (chopped) 4 cups Sugar 1 teaspoon Thyme (chopped) 2 teaspoons Sherry vinegar 1 tablespoon Procedure 1) Combine the lentils and stock, and bring to a boil. Cook for a few minutes at a gentle boil and remove any foam that comes to the surface. 2) Add the carrots, celery, garlic, and bay leaf. Reduce the heat and simmer, uncovered, until very soft, 30 to 35 minutes. 3) Remove from heat and discard bay leaf. 4) Puree the soup; if the soup is too thick, thin with additional stock. Season with salt and pepper. 5) While the lentils are cooking, make the marmalade. Melt the butter and add the onions, sugar, and thyme. Cook, stirring often, until very soft and caramelized, 25 to 35 minutes. 6) Stir in the vinegar and correct seasoning with additional salt and remaining pepper. 7) Ladle into warm bowls and top each serving with warm onion marmalade.