Red onion marmalade

Red onion marmalade

  • 1
  • 2
  • 3
  • 4
  • 5
(73 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 2¼ hours, plus cooling time

Skill level

Moderately easy

Servings

Fills about four 500ml jars

Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 2kg red onions or regular onions
  • 4 garlic cloves
  • 140g butter
  • 4 tbsp olive oil
  • 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, October 2003

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mandi1165's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely gorgeous. Used just a knob of butter and oil and didn't have any problems with solidified fat. Ended up taking two jars to France on our family holiday with friends and it was all gone by the end of week one and made a delicious accompaniments to cold meats and cheese at lunch. Will be making it again - and have had requests !

ddicks's picture

Lovely recipe and I think it has lots of potential. Personally I found it too vinegary (more of a pickle than a marmalade in flavour) so I added more sugar.

at4sunseeker's picture

FmyI can anyone tell me in Cups or pints how much 75cl is?
Muchimso gracias Sunseekerannie

siobd1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made this last week-only did a quarter of the recipe to try and was so good i am now making the full recipe-this is delicious with a warm baked camembert and crusty.had no problems with solidifying fat and i used both butter and olive oil.i also used chilli and garlic flakes and it really does make a difference to have that little bite at the end with the sweetness.this is so much better than anything you would buy

pazzaglia's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this... had the fat separating immediately so next time, no butter for me too! I used my pressure cooker base for the simmering (nice heavy bottom and no burning or scorching).

I followed the general directions but I used "Cipolline" small, flat, Italian onions. Then I did not have the requisite liquors and vinegars so I used half a bottle of Marsala wine, half a bottle of white, and 300ml balsamic vinegar.

Not the most attractive color (the onions and wine were white) but the flavor was.... heaven!!!

Thank you.

renukabadhe's picture

Just made this, 5 minutes ago. Made it without the port, as had none at home, but turned out absolutely fantastic. Kept the same amount of wine and vinegar and everything else. Added a teaspoon of dried ginger powder to the lot with the sugar and thyme. It tastes absolutely wonderful.

paulahearn8's picture

tip of the day.....warm up the jam jars in the oven before filling them, tip from the future mother in law who makes the best chutney :)

chris123643's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Followed advice of others here and left out the butter, also halved the quantities because i got bored chopping so many onoins! When cooking i was worried because i was expecting it to take longer from the comments but i would say it was cooked quicker for me, maybe depends on quantities. Also smelt very vinegary so i added more sugar (almost double!). End result was fantastic! had it with pate and went down a treat with all my guests! only rating it a 4 because we changed the recipe but my end result was 5 star! Will definitely make more, maybe doubling the qualities instead of halving them!

queenofthesouth's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Ommitted the butter (just in case!) and it was perfect! Delicious with goats cheese n chicken n bacon salad..............with balsamic dressing (home made!) on the salad leaves. Can't praise it enough! Definitely being made again, and again and again.

fitfoodie's picture

I was so disappointed with this recipe - I followed it closely but the liquid took hours to cook off the onions and then they were far to cooked to add the wine,vinegar etc... and still very fatty...

I have had to freeze the cooked onions to use for something else.
A complete waste of time and effort.

Rating zero stars

gilderoylock's picture

I tried this recipe and I so wanted it to taste as good as everyone said. I was sadly dissapointed. It is too overpowered by vinegar. I can definately confirm that the quantities used were correct and the method was followed closely. The actual consistancy was perfect but alas it tasted yuk

dlear123's picture

I made this over the 2010 Christmas Period and it went down a storm with family and friends. I must say I put more chilli flakes than suggested which gives it quite a bite which everybody seemed to like, and I also left out the butter, very popular even if it does take a while to make, will be making quite often I think.

princesskittykat's picture

I made this for Christmas presents and had great results. What I did find however was that the quantities in this recipe it only made 2 and a bit 500g jars, not 4. That said, great recipe, would definitely make it again.

lccoleman's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Following the comments I completely left out the butter - no probs at all and it still tasted great. I put a fair amount of chilli flakes in but next time may try adding some fresh chilli for that extra kick.

notgingerclare's picture

When I finished making this I was a bit disappointed as the onions reduce down to practically nothing and I only had enough to fill one and a half jars. However I have just sampled it for the first time with cheese on toast and it is absolutely delicious. So well worth the effort and I'd make a much bigger batch next time!

fuengi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have just made this marmalade. I really like the look of it and although it did take a lot longer to cook than stated, it tasted grand!! I shall give an update tomorrow as the proof of the pudding is in the eating!! Am cooking a 4 course meal tomorrow and for the first course I am serving the marmalade with my chix liver pate. I am soo excited!!! I wish I could post a piccie because I have great designs for this meal and would to share!! Thanks for the recipe!

kins65's picture

I have made this receipe several times and it's never had the opportunity to solidfy in the fridge as it's eaten too quickly.
Very tasty recipe - one of my favourites.

clairemc28's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I finished making this last night, it took hours - at each stage. I have tasted the finished result and it is very acidic, too strong to eat! I didn't have any port so added a splash of sherry and I put less vinegar in so not sure how I have this taste to it.
Does anyone have any ideas how I can save it? I've made 4 jars that I was going to put in hampers for christmas presents. Would be such a shame to waste it after half a day spent making it!
Please help!

notgingerclare's picture

I've just finished making a half batch of this. I left the butter out after reading the comments on here but followed everything else to the letter. It did seem to take a lot longer than the recipe says, it took about 1hr 30 mins for the first stage and then more like 50 mins for the second stage. It smells a bit vinegary so I might use less in the second batch.

katejf's picture

I'm reading all these comments whilst in the midst of making this! Luckily I forgot the oil so hopefully won't get the solidifying problems - I've tasted it and so far so good :) One thing though, it is taking far longer to reduce than anticipated according to the recipe's guidelines... Having this later with home made chicken liver pate, yum! Thanks for the recipe.

Pages

Questions

Tips