Red onion marmalade

Ingredients

2 tablespoons olive oil

1 tablespoon butter

2 large red onions, thinly sliced

1/4 cup white sugar

1 cup dry red wine

1/4 cup balsamic vinegar

salt to taste

Method

Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil
until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture
and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes
more. Season with salt.
Red onion marmalade
Ingredients

2kg red onions or regular onions

4 garlic cloves

140g butter

Butter

4 tbsp olive oil

olive oil

140g golden caster sugar

1 tbsp fresh thyme leaf

pinch of chilli flakes (optional)

75cl bottle red wine

350ml sherry vinegar or red wine vinegar

200ml port

Method

1. Halve and thinly slice the onions, then thinly slice the garlic. 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, thyme leaves, chilli flakes if using
and some salt and pepper. Give everything another really good stir and reduce the heat slightly.
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 caramelising. They
should be so soft that they break when pressed against the side of the pan with a wooden
spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.

2. Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for
25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the
liquid has reduced by about two-thirds. It’s done when drawing a spoon across the bottom of
the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then
scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3
months.
Red onion marmalade
Ingredients

 6 medium red onions, thinly sliced

 40 g (1½oz) each granulated sugar and butter

 100 ml (3½fl oz) red wine vinegar

 100 g (3½oz) dried cherries

 Finely grated zest and juice of 1 large orange

Method

1. Put the onions and sugar in a large pan and stir over a gentle heat for about 15min or until the
onions are soft and pale golden.

2. Add the butter, vinegar, dried cherries, orange zest and juice, then continue to cook gently for a
further 30-35min until the mixture is the consistency of a thick chutney. Cool, then spoon into a
non-metallic container. Cover and store in a cool place.

3. If making ahead, cook the marmalade, then store in the fridge for up to three days. If freezing,
cool the marmalade quickly in a freezerproof container, then freeze for up to three months. To
use, thaw overnight at cool room temperature and remove from the fridge about 30min before
serving.