(Left-over marmalade can be spread on sliced bread or served with cheese).
2 Tbs. olive oil
2 large sweet Vidalia onions
3 Tbs. balsamic vinegar
1 1/2 Tbs. light brown sugar
1 Tbs. fresh thyme (I am substituting basil)
1 1/2 c. flour of choice (I am using brown rice flour)
1 Tbs. baking powder
1 tsp. sea salt
1 tsp. paprika plus a pinch of cayenne
2 large eggs
1/2 c. Greek yogurt
5 Tbs. olive oil
1 c. coarsely chopped chard, stems removed
1/3 c. chopped, toasted walnuts
To make the onion marmalade:
1. Heat oil in a Dutch oven over medium-high heat. Add the onions, and cook 30 minutes, stirring occasionally. Stir in vinegar, brown sugar, and herbs, and reduce heat to medium low. Cook 40 minutes, or until onions are caramelized. Cool.
To make the cake:
1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper, letting ends hang over the pan edges. Spray parchment with cooking spray or lightly oil.
2. Whisk together flour, baking powder, salt, paprika and cayenne in a bowl. In a separate bowl, whisk together eggs, yogurt, and oil. Stir egg mixture into the flour mixture. Fold in chard, 1/2 c. of the Onion Marmalade, and walnuts. Spoon batter into prepared loaf pan, smoothing the top with a spatula. Bake for 45 minutes, or until tip of knife inserted into loaf pan comes out clean. Lift loaf from pan with parchment paper and cool on a wire rack. Serve with remaining Onion Marmalade, if desired.