Red onion marmalade

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Results 121-140

• Rebecca Falkner-Jones

  19 December 2011

  Rebecca Falkner-Jones rated and commented on this recipe

  

  This was brilliant! I left out the vinegar and added water instead. I used marg instead of butter and will keep in a cupboard. Made it for Christmas presents, although i had to stop myself from eating it all when 'testing' it! I definately advise you try it!

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• wiccan lady

  19 December 2011

  wiccan lady commented on this recipe

  Just made this and its fabulous. I tweaked the recipe and added some sultanas and a little less sugar.

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• LollyClaire

  19 December 2011

  LollyClaire commented on this recipe

  This bubbling away nicely...and is going to make a wonderful gift for Christmas however mine took much longer than stated.....may be me? ENJOY

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• Laura

  02 January 2012

  Laura rated and commented on this recipe

  

  I made this to give to people as presents, unfortunately I now have to apologise as after saving a jar for myself and opening it at home, I realised it was awful! Definitely won't be making this again.

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• lucindacooney

  15 January 2012

  lucindacooney rated and commented on this recipe

  

  Delicious

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• villa magnolia italy

  22 January 2012

  villa magnolia italy commented on this recipe

  Made this elicious marmalade with our organic onions, local wine etc...will be offering to our guests, on one of the local cheese and wine tastings events held regularly here @ villa Magnolia italy.

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• Pasha

  16 February 2012

  Pasha rated and commented on this recipe

  

  Made this today. Made only 1/2 the recipe because there is only 2 of us and I thought the full recipe would be too much but I'm sorry I did that because it is sooooooo good. It is everything I wanted for an onion marmelade. I did skip the butter because of the comments I read. I sterilesed my jars and put the marmelade in hot like I do with all my jams so I can store them in my larder. Next time I make the full batch. I used sweet pink onions instead of the red. Cooking times mentioned were just perfect. Thank you for sharing this recipe. Margrit

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• AnnBishop

  18 February 2012

  AnnBishop rated and commented on this recipe

  

  I think people should follow the recipe to the letter and then it will work!! If someone gave some delicious cake and then you took the recipe away and started adding or removing this that and the other it wouldn't be the same delicious cake that you had!! I am just making my second batch and the first was so good that my daughter said I had voodood it as she couldn't stop eating it!! everyone i gave it to has loved and remembered to return the empty jars so that they can have some more xx WELL DONE Barney ........and the Sweet Chilli jam on this site is bloody amazing to......just follow the recipe !!!

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• annie

  26 April 2012

  annie commented on this recipe

  can anyone tell me how long this will keep in the jars onopened an opened thank you Anne :)

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• Yvel

  28 June 2012

  Yvel rated this recipe

  

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• KMeek19

  15 August 2012

  KMeek19 rated this recipe

  

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• Beth

  17 August 2012

  Beth rated and commented on this recipe

  

  I loved it. Really easy to do. To those struggling with the butter I have found a really easy solution! Mine started to separate, so whenever I saw butter blobs, I shook the jars until it went. I find after 1 or 2 shakes it goes away completely and you still get the lovely buttery flavour.

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• JJ

  17 October 2012

  JJ commented on this recipe

  I made this last Christmas as part of the christmas hampers of hand-made goodies I gave out as gifts. Everyone raved about this marmalade; it is really delicious. I left out the thyme and the chilli. It looked like masses of chopped onion, and took ages to chop but actually cooked down a lot. The cooking took longer than stated in the recipe and I was worried that I was doing it wrong but went with my gut instinct and what resulted was a seriously gooey, unctuous, sticky marmalade. I intend to do it again this year and will double the ingredients. It's definately worth the tears.

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• Emma1706

  27 October 2012

  Emma1706 rated and commented on this recipe

  

  I make this recipe every year on Christmas Eve to have on boxing day with cheese and cooked hams....it's an absolute winner! Now each year I get orders from friends and family for it....Started making it this year in the summer for BBQ's as well. I LOVE IT!

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• What's for dinner?

  22 November 2012

  What's for dinner? rated and commented on this recipe

  

  My family always know that we are starting to get ready for Christmas when I make this because it is the first thing that I make every year. Always fantastic, used to halve the recipe but it disappears so quickly that it is always the full 2kg of onions to be sliced now! Mine always takes longer to cook but that is because of the pan that I use I think. Only pan that I have which is big enough to hold the onions is quite deep so it takes longer for the liquid to evaporate. Not complaining though as it fills my kitchen with such a yummy smell! Xx

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• cblizzard19

  27 November 2012

  cblizzard19 commented on this recipe

  Not sure what I did wrong but it just did not work, I followed all the instructions to the dot and put it in the jar, once cooled it has a thick layer of what looks like butter on the top? Was making for xmas gifts but it does not look appetising at all? Tips needed please! Thanks x

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• fatfairy

  05 December 2012

  fatfairy commented on this recipe

  I left out the butter after reading reviews. Have had the same problems with timings and liquids as everyone else. Plus the problem of burnt pans. The end result is ok, but not worth the money, time and effort. I won't bother with this again!

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• Jen

  18 December 2012

  Jen rated and commented on this recipe

  

  This is a stunning recipe, no need to alter any of the ingredients. It goes really well with pate.

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• Meshella

  20 December 2012

  Meshella rated and commented on this recipe

  

  Made for Xmas presents a few years ago, went down an absolute storm and has been requested again this year. So simple to do but so tasty when done. Excellent!

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• Jacquie

  23 December 2012

  Jacquie rated and commented on this recipe

  

  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!

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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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