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
cooke179's picture

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

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

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.

barbaraburks's picture

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.

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

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

cutty1000's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

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

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.

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

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!

badactress66's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips