Rich Red Onion Marmalade
From wynrol 15 years ago
- 90 minutes to make
- Serves 60
Lovely rich deep red color red-onion chutney/marmalade. Great to partner-up with pate or cheese or cold meat dishes. Beats shop-bought stuff anytime, so well worth the effort
Ingredients
- 2kg red onions shopping list
- 4 garlic cloves shopping list
- 140g butter shopping list
- 4 tbsp olive oil shopping list
- 140g golden caster sugar or molasses shopping list
- 1 tbsp fresh thyme leaves or 2 tsp dried shopping list
- pinch of chilli flakes (optional) shopping list
- 75cl bottle red wine shopping list
- 350ml sherry vinegar or red wine vinegar shopping list
- 200ml port or more heavey red wine shopping list
- I teaspoon ginger shopping list
How to make it
- 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.
- 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 or 4 months
The Rating
Reviewed by 5 people-
Lovely post, wyn! You've got my five. Thanks,
Lorraine
lacrenshaw
in Horsham loved it
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Oh, the ginger is such a great kick! High 5!
elgab89
in Toronto loved it
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This sounds fabulous, been looking for a great recipe for this to give as gifts for Christmas. Do you always use the chili flakes?
hollyeats
in Shaftesbury loved it
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