Red onion marmalade

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Results 21-40

• Karen d

  26 December 2008

  Karen d rated and commented on this recipe

  

  Expensive and rich, but well worth it...

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• foodfreak

  28 December 2008

  foodfreak commented on this recipe

  I made this using only oil and it was delicious. sweet and tangy and had little bite with the chilli. No problems at all with solid fat. I gave some away in little jars as christmas presents and it was very well received

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• foodfreak

  28 December 2008

  foodfreak commented on this recipe

  i made this on christmas eve.After reading the comments I left out the butter and only used oil. No solid fat at all. tasted sweet tangy and had a little bite with the chilli. Lovely. also very well received as christams presents.

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• Tracy's

  20 January 2009

  Tracy's rated and commented on this recipe

  

  I made this yesterday and it came out very well! The initial cooking time was more like 2 hours but besides that everything else was as expected. The colour is beautiful, deep purple - more or less the colour of beetroot. I vacuum sealed the jars by processing in a water bath for 10 minutes and this has not affected the colour of the final product or caused it to separate into different layers. The only change that I would like to make for my next batch is to leave out the vinegar - does anyone know if it is essential to this recipe?

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• lurvlyloz

  11 March 2009

  lurvlyloz rated and commented on this recipe

  

  i also left out the butter as didnt like the thought it would spoil. very easy to make. did take longer to soften down. only made two jars but very nice :)

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• Lon

  27 March 2009

  Lon commented on this recipe

  I haven't made this recipe as yet, looking forward to it after reading the comments here, but I have had the same problem with a similar recipe, and I think that is was because I over cooked it. The recipe said simmer for 40-50 minutes, at which point pretty much all the liquid will have evaporated, this happened in about 20 (heat too high), and so I reduced the heat and continued to cook it. About 5/10 minutes after that, there seemed to be a lot of oil in the pan that hadn't been there before, when I was finished cooking, I drained it, but still ended up with solidified butter in the bottom of my jar - might not be the reason, but that's what I put mine down to.

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• Cheekyscamp

  01 April 2009

  Cheekyscamp rated and commented on this recipe

  

  This recipe is absolutely superb. It's sweet, rich and tangy, it goes with so many things. I've had it in sandwiches, with charcuterie and cheese, with cheese on toast (spread a layer under the cheese before melting and it's fantastic!) and with grilled meats and sausages. It goes with just about anything. One little tweak to the recipe is that I only used a small knob of butter and I don't think that it's affected the finished product. I only made half the mixture but I'll definitely be making the full amount next time.

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• Helen

  22 July 2009

  Helen commented on this recipe

  So easy only draw back i'm in tiers as onions so strong, but taste's wonderful.

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• margie

  11 August 2009

  margie commented on this recipe

  This taste's great. I will definitely be making it again and it is so easy to do. It's great in a toasted cheese pannini.

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• Annie

  22 August 2009

  Annie commented on this recipe

  I have never made a preserve before. This recipe was very easy to follow. I did not have any port so I just used the red wine. I cannot believe that the results were eaten in 3 weeks. With sandwiches, cooked ham, roast pork, sausages. I will be making some more very soon.

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• pandora_mary

  23 August 2009

  pandora_mary rated and commented on this recipe

  

  Fantastic recipe - the preserve came out really well. Only made a half quantity yesterday, but it is so brilliant we're off to buy more onions to make a full one today! Lovely with everything - especially baguette and soft cheeses. It worked out well using less butter and a little less vinegar. May wear swimming goggles the next time we tackle the onions however...

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• Andrea M

  31 August 2009

  Andrea M rated and commented on this recipe

  

  This tasted sensational!

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• Stanners

  21 October 2009

  Stanners rated and commented on this recipe

  

  I made this the other day, and I don't know where it went wrong but this recipe cannot be right! After almost 2 hours of cooking down the onions, I had to sieve sieve off about half a pint of melted butter and oil that just wouldn't reduce! When I added the wine etc, after a further hour and a half I just wanted to go to sleep so I had to thicken it up with cornflour. Tasted pretty nice though. If I made this again, I wouldn't use any butter, and I'd probably use more like 3kg of onions.

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• Jan's Binder

  05 November 2009

  Jan's Binder commented on this recipe

  I have made this recipe a number of times, its superb with cold meats and cheese. I do find that it takes quite a bit longer than the time stated but its worth the effort.

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• nic atkinson

  08 November 2009

  nic atkinson commented on this recipe

  made this about 5/6 times this summer in our restaurant and it is now on our A la Carte menu ....lovely ...needs the kick of the chilli

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• Beth

  16 November 2009

  Beth rated and commented on this recipe

  

  Easy to make - needed to be cooked longer than the recipe said - the first bit took 1hr 15mins. Seems to be nice - haven't really eaten any yet - first try tonight.

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• muaythailady

  21 November 2009

  muaythailady rated and commented on this recipe

  

  Lovely recipe. I found it to be a tiny bit acidic but I put in some redcurrant jelly in the last 10 minutes of cooking so it was sweet and delicious!! Only problem was it never made it in to the cupboard for christmas!!

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• blue

  26 November 2009

  blue commented on this recipe

  Ditched the butter and reduced the amount of wine by one glass- cooks perks! Delicious tasting and looks good too.

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• tetttigger

  28 November 2009

  tetttigger rated and commented on this recipe

  

  This took me about 2 hours to simmer to the right consistency, and before finishing I thought it tasted a bit acidic so added 3 tablespoons of honey - delicious! I probably added too much chilli as it has a bit of an afterburn, but thats no bad thing! Havent cooled it all the way yet so not sure if the butter thing is going to be a problem, but if it is I will just leave it out next time as that seems to work too from what othes are saying.....Sweet Chiili Jam next......

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• tetttigger

  29 November 2009

  tetttigger commented on this recipe

  Made this again today and changed a few ingredients. only added a splash of olive oil - no butter. Reduced the vinegar by half and doubled the port. Changed the castor sugar for dark muscavado and added half as much again. Cooked the onions on a hard simmer (almost boiling) for the first 50 minutes and this seemed to make a huge difference.....only had to simmer for 40 minutes after that. OMG! Its lost its acidity...but not completely but is a bit sweeter (and more to my taste) when cooled did not have the problem with the hardened butter. The dark sugar seems to give it more depth...either way it wont be lasting long! ;-)

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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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