Come summertime, onion marmalade is a condiment that I use in many dishes. My Seriously Simple motto is: Seek out maximum flavor and spend minimum time in the kitchen. Even though it takes some time to cook this marmalade, you will have it on hand for a variety of different dishes. It can take the place of traditional sauces, like ketchup or mustard, or can be an extra layer of flavor in a sauce or dip.

There is a lot of room for you to personalize this flavor enhancer. Feel free to add a few sprigs of rosemary or thyme. You can also choose your favorite onion varieties like Maui, yellow or red onions. Use port or beer instead of the balsamic and wine. (Just keep the same proportions in the recipe.) Add shredded Belgian endive or fennel for a slightly bittersweet flavor. I like throwing in pitted and finely chopped black or green olives to add an earthy taste. You can keep this for a month in your refrigerator.

Here are 11 ways to use onion marmalade:

1. Glaze grilled steaks with a thin layer; then slice the steaks.

2. Spread a tablespoon on the bread for a better grilled cheese.

3. Serve as an accompaniment to grilled sausages, pork tenderloin, veal chops and tri-tip steak.

4. Stir a tablespoon into scrambled eggs.

5. Use as a filling in omelets, frittatas and in dips.

6. Top sliced toasted baguettes with goat cheese, blue cheese or brie and marmalade

7. Use as a stuffing for chicken breasts or pork chops.

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