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Red onion marmalade is a soft and sticky spread made from caramelised onion and vinegar. It is very versatile – great to be served with grilled steak or chicken, sausages, pâtés, terrrines, cold meats, meat pies, cheeses, biscuits, beef burgers, sandwiches and ploughmans.
I love having red onion marmalade with cheese as a starter, and serve them on top of biscuits or a thin slice of toasted baguette. The sweetness of the marmalade goes very well with sharp and creamy cheese such as Stilton or goat cheese.
Store the red onion marmalade in sterilised jars in a cool dry place. Use it within 3 months. Keep in the fridge once opened and use within a couple of weeks
Ingredients
- 60ml olive oil
- 1.5kg red (or white) onions, finely sliced
- 240g light brown sugar (or castor sugar)
- 3 garlic cloves, finely chopped
- 120ml red wine vinegar
- 180ml red wine (or port)
- 120ml balsamic vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp sweet smoked paprika
- A pinch of chilli flakes
Instructions
- Heat oil in a large heavy-based pan over low heat. Add the onions and cook very gently for 30 minutes, stirring now and then, until very soft and caramelising.
- Add one third of the sugar and cook for another 15 minutes.
- Then add all the remaining ingredients. Simmer gently until the liquid has reduced and the onions are dark and sticky. This may take about 45 minutes. You should be able to run a wooden spoon through and leave the pan clean underneath.
- Meanwhile sterilise the jars for storage. Put clean, dry jars on a baking tray in a cold oven. Bring the oven temperature to 150°C, and heat the jars for a minimum of 15 mins. Take the jars out from the oven and immediately fill them with the hot onion malamade right to the top. Then screw on the lids. Turn upside down for 10 mins to sterilise the lids.
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