This is a superb condiment for grilled sausages or even grilled hamburgers or steak. While it is not an Italian tradition to serve onion marmalade with grilled meats (it’s actually sort of French), this recipe is an adaptation of a Sicilian pearl onion conserve. You can substitute pearl onions for the reds; you’ll just have to cook them longer. But peeling the little onions is very time consuming, so I suspect you’ll appreciate this version. The taste is the same, only the shape has changed