Red onion marmalade

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• Paul

  06 November 2007

  Paul rated this recipe

  

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• Gemma

  03 December 2007

  Gemma rated and commented on this recipe

  

  This is an amazing recipe which I've done a few times now. It's pretty easy, and the finished product is gloss and delicious. It is great with chicken liver pate.

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• phirefly

  21 December 2007

  phirefly rated and commented on this recipe

  

  I've made this twice and its a real winner. I've halved the quantities both times with no problems and upped the quantities of wine and vinegar because I've not used port. I'm looking forward to making the full quantity for Christmas complete with ruby port!

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• Zem

  03 January 2008

  Zem rated and commented on this recipe

  

  Got a jam pan for Christmas and wanted an easy but tasty jam/chutney to start with, this was perfect! Very yum, halved the recipe but don't think it'll be to long before I have to make some more.

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• Quentin

  13 May 2008

  Quentin rated and commented on this recipe

  

  My wife made this recipe the other day, but I promise I'm going to make it soon too............... We had it with baked camenbert (in the box) and warm freshly baked crusty bread. Oh and a crisp Chablis to wash it down with. Absolute heaven!

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• Foodlover

  14 June 2008

  Foodlover rated and commented on this recipe

  

  Really lovely although if you have a sweet tooth like me I would add a bit more sugar as i found it slighly vinegary but would definately make again

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• Barbara Burks

  06 July 2008

  Barbara Burks commented on this recipe

  This recipe is sooooooooooooooo delicious. I want to eat it with meat, poultry, cheese - can I eat it for breakfast??? I found it realy nice with ham and cheese toasties - spread it on to the sandwich before you put it in the toaster - carefull though, the marmalade gets really hot in the toaster. I have planned to make a couple of batches to sell at our fundraising day for Help For Heroes.

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• RDW

  10 August 2008

  RDW rated and commented on this recipe

  

  Hi The only comment I have is that it takes me about 1 hour and 40 to 50 mins to cook the onions down. Lovely.

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• Cooke179

  12 August 2008

  Cooke179 commented on this recipe

  THis is great. So tasty. Only one jar made it into cupboard. Everone kept eating it

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• Oli dude

  21 August 2008

  Oli dude rated and commented on this recipe

  

  Extremely Tasty! Especially nice with that little hint of chili goes well with loads of things, we had it with tofu, shame i din't have very many onions, otherwise i would've made a lot more!

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• Pollywog

  12 November 2008

  Pollywog rated this recipe

  

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• Mabes

  22 November 2008

  Mabes commented on this recipe

  Hi guys need a little advice. made this chutney to give people for chrimbo, tastes and looks great, however, when I put in the fridge, all the olive oil separated and looks like its solidified into brown layers - which doesn't look very nice! Do I need to store it in the fridge? I have taken it out but the layers will not go. Or do you think it may be because the jars we used told us to put the chutney in, then boil the jar in water to sterilise? Other techniques say to put the jars in oven before hand, trhen just spoon in. Any advice would be much appreciated!! Thanks

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• Shorty

  11 December 2008

  Shorty commented on this recipe

  I found this recipe took much longer than stated to reduce down the onions and liquid. Plus, once cooled, a layer of butter has settled on the top of the jars, as well as being dispursed throughout the marmalade, so instead of it being a wonderful deep purple colour, it has a yellowy-brown hue to it!. Did I do something wrong? did I not reduce it enough and simmer away the butter, or is it supposed to be like that? I want to give as gifts for Christmas, but it doesn't look all that appetising right now! Any advice?

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• Vicky

  12 December 2008

  Vicky commented on this recipe

  I made this yesterday and it turned out really well, my only criticism is the use of butter, if i made this again i wouldn't use the butter at all and i would halve the amount of oil because you really don't need it - the onions on their own produce more than enough liquid so you don't really need to add the butter. Also, this would stop the butter and oil from separating which has happened with mine. But that said, it is very tasty! And well worth crying your way through 2KG of onions!

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• sarahdarah

  12 December 2008

  sarahdarah commented on this recipe

  should this be stored in the fridge once made or can I store in a cool dark place- am making this for xmas hampers and am a bit worried about the comments made here that marmalade starts to separate and turn colour when put in fridge. Any suggestions would be great!!

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• Barney

  15 December 2008

  Barney commented on this recipe

  Hi, Sorry for not answering your questions sooner. I have never had the solidifying butter problem with this recipe but I have had it with other onion marmalade recipes I've tried in the past. f it does happen you just need to remove the jar from the fridge a few hours before serving and give it a good stir before which should get it back to how it was. If you want to avoid any chance of this happening and don't want to keep the marmalade in the fridge it will keep for a month in a cool cupboard or larder. Happy Christmas Barney

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• Leea74

  15 December 2008

  Leea74 commented on this recipe

  Really dismayed to open the fridge door today to find the marmalade made just yesterday is threaded right the way through with solidified fat. Looks really unappealing. I'm in two minds whether to give this as Christmas presents as planned as I'm guessing that the fat will just coagulate again if I follow Barneys tip given above. Am trying a second batch using just butter and no oil. Hopefully this will work better but would not have tried this recipe if I'd known this was going to happen. Bit of a waste of food and my time. Not happy.

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• Barney

  16 December 2008

  Barney commented on this recipe

  Sorry to hear that, what you need to do is tip it back into a pan and heat it all up again until back to the it's original consistency, then put it back in the jar and keep it stored in a cupboard not in the fridge, as I mentioned before though it won't keep as long. Please let me know how you get on. B

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• Mrs_Pink

  17 December 2008

  Mrs_Pink commented on this recipe

  I made this for presents and had the solidifying fat issue too. Disappointing as it was so yummy before that happened. I thought i had done something wrong so am releived to hear others have had the same problem. I am going to remake it but ditch the butter rather than the oil I think.

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• sarahdarah

  17 December 2008

  sarahdarah rated and commented on this recipe

  

  I made this marmalade and it's lovely. I left out the butter and i've had no problems with solidifying and it's been in the fridge for 4 days. Will definitely be making this again! Think it will be lovely with crusty bread and warm brie.

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Ingredients

• 2kg red onions or regular onions
• 4 garlic cloves
• 140g butter
• 4 tbsp olive oil
• 140g golden caster sugar
• 1 tbsp fresh thyme leaves
• pinch of chilli flakes (optional)
• 75cl bottle red wine
• 350ml sherry vinegar or red wine vinegar
• 200ml port

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Difficulty and servings

Fills about four 500ml jars

Preparation and cooking times

Ready in 2¼ hours, plus cooling time

Vegetarian

Ingredients

• 2kg red onions or regular onions
• 4 garlic cloves
• 140g butter
• 4 tbsp olive oil
• 140g golden caster sugar
• 1 tbsp fresh thyme leaves
• pinch of chilli flakes (optional)
• 75cl bottle red wine
• 350ml sherry vinegar or red wine vinegar
• 200ml port

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