Red onion marmalade

Red onion marmalade

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(80 ratings)

Ready in 2¼ hours, plus cooling time

More effort

Fills about four 500ml jars
Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 2kg red onions or regular onions
  • 4 garlic cloves
  • 140g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g golden caster sugar
  • 1 tbsp fresh thyme leaf
  • pinch of chilli flakes (optional)
  • 75cl bottle red wine
  • 350ml sherry vinegar or red wine vinegar
  • 200ml port

Method

  1. Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they’re really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.

  2. Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It’s done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

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Comments, questions and tips

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Lou2461
27th Oct, 2013
I think I should have read a few more previous comments before embarking on this recipe, I used half of everything as I had fewer onions than required but it still took well over an hour for the onions to reduce dwn in the first stage, even then I had to turn up the heat on the stove to get rid of the liquid. In the second stage I must have left the saucepan on too high a heat because after nipping to the bathroom on my return the pan had caught on the bottom so the mixture has a slightly burnt taste to it!! I've made three small jars so will try one out first before giving any away just in case it tastes too burnt!!
dianest
28th Aug, 2013
Hi, Always looking for new food ideas as gifts and this looks like a good one but I have a quick question before jumping in. Here in New Zealand I have not come across "golden caster sugar". My options are raw sugar - golden but coarser or cater sugar - fine but not golden. Suggestions please.
MOD 54
11th Oct, 2013
Simply blitz golden sugar in spice grinder
trcy1066
29th May, 2014
1.3
or use plain caster.
Paul Howland
23rd Jun, 2013
Interesting comments.... I made this with about 4Kg Onions leftover from a BBQ this afternoon and did the same last year and down to my last Jar. The vinegar means it will keep and my view is it does not need to be refridgerated. A cool place is sufficient, that is why pickles exist, preserving before refrigeration . The butter separating is due to it not being reduced far enough, and also stir every now and then during cooldown. This will enable the gloss finish. Could also be using too much butter, the recipe calls for just enough to gloss the onions so will be a lot less than 140g. Olive oil on its own will work though. I used Creme de Cassis instead of Port, adds a nice fruity note, and Christmas spices will give it a wintery shot in the arm. Like all recipes it is only a guide :)
1cookx10
26th May, 2013
Sounds yummy. Will make it for Christmas gifts this year, but will try it for me first!
clarkeyclarke
13th Jan, 2013
5.05
Loved making this and gave some as presents. Great with our cold ham on Christmas eve. Would be lovely with warm goats cheese and toasted bread. Highly recommend. :) made me feel like a real cook ha ha.
nicolajones_20
8th Jan, 2013
5.05
I used a proper jam pan and this does seem to help with the cook down if the onions. I also followed advice and used less butter and only 100ml of wine vinegar. Went down very well and have been asked for more.
jacquierabbit
23rd Dec, 2012
5.05
thanks for all your comments - it's great that you all road tested it before I found the recipe ! I left out the butter and vinegar and used 3kg onions (but didn't increase the wine and port), which meant i had to start off the process in two pots. I also added a fair amount of chilli I got 4 large jars and a small one out of the mixture ( it took more like 3 hours from the time i started cooking it till i spooned it into the jars). We are going to start eating ours tomorrow with ham, and the rest are gifts. Hopefully i don't have the separating issue,can't imagine i will as there is no butter. Now i just have to find another 3 hours to make another batch!
Paul Howland
23rd Jun, 2013
I am sure you know, but with out some vinegar, It will not keep so well..

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