Red Onion Marmalade

The best friend of a goats cheese

Ingredients

  • 1kg red onions or regular onions
  • 50g butter
  • 1 tbsp olive oil
  • 70g golden caster sugar
  • 150ml sherry vinegar or red wine vinegar

Preparation

  • Halve and thinly slice the onions
  • 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
  • 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 caramelizing
  • Pour in vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes
  • Scoop into sterilized jars and seal
  • Place the jars in the oven for 30 min (100°C)
  • Keep in cold, dry place (up to 6 months)

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