1 1/2 tablespoons olive oil
1 large red onion
1/2 teaspoon coarse salt
1/2 cup apple jelly
2 tablespoons water
1/4 teaspoon dried red pepper flakes - (to 1/2 tspn)
Ground cloves
8 ounces Pecorino Romano cheese wedge
cut into 1/3"-thick slabs
Directions: one line for each direction. When saved the lines will be numbered.
Halve onion and thinly slice crosswise. Heat oil in 10-inch nonstick skillet over medium-high heat. When hot, add onion and salt. Cook, uncovered, stirring often, until softened and beginning to lightly brown, about 10 minutes. Add jelly, water, red pepper flakes and dash cloves. Stir well. Cook, uncovered, stirring often until thick and syrupy, about 8 minutes more.
Remove from heat. Taste and adjust salt, red pepper flakes and cloves. (Can be made several days ahead and refrigerated.) (Yields 1/2 cup)
To serve, let come to room temperature. Stir, taste and adjust seasoning. Put cheese on large platter. Put marmalade into small bowl; place beside cheese. Serve together.
