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)