This recipe is amazing. I feel very glum if at any given time I don’t have a jar of homemade red onion marmalade sitting in my fridge.
You can smother it on pretty much anything. I have been known to eat an entire brie in one sitting and I blame the red onion marmalade entirely.
A pretty jar of red onion marmalade would make a great pressie for someone this Christmas. Buying christmas presents can get very overwhelming and very expensive, so why not try making some this year? Homemade presents show that you care and people will really appreciate the trouble you have gone to. I have lots of ideas for sweet treats which make delicious presents – have a look at Stylist Magazine to see some of my suggestions
Add this onion marmalade to your favourite sandwich and it will take it to new levels, serve it with salads, pates and lots of crusty bread or use in my amazing savoury pancakes. It is also really good served warm with some grilled goats cheese, or drizzled over pan grilled monkfish.
It keeps for months in the fridge, although I can’t honestly tell you I have tested that theory.
This recipe is one from the legendary Darina Allen, I have just substituted the white onions for red onions.
- 700g red onions, peeled and thinly sliced, or chopped
- 110g butter
- 160g caster sugar
- 1½ teaspoon salt
- 1½ teaspoon pepper
- 7 tablespoons of sherry vinegar
- 250ml red wine
- 2 tablespoons of cassis (optional)
- Chop or slice the onions, the choice is yours.
- Melt the butter in the saucepan and hold your nerve until it becomes a deep, nut brown colour. This nuttiness will give the onions a delicious, rich flavour. Just be careful not to let the butter burn. Burnt butter is not what we are after.
- Toss in the onions and the sugar, salt and pepper, and give it a jolly good stir.
- Cover the saucepan and cook for 30mins uncovered, over a very gentle heat. Pop over to the pan every now and then to give it a stir and shuffle everything around.
- Then, add the sherry vinegar, red wine and cassis (if using).
- Cook for another 30 mins, stirring regularly.
- The onion marmalade must cook very gently so that you get the thick jammy consistency.
- Spread straight onto a hunk of cheese and devour. Or pop into sterilised jars and give only to those you deem worthy. I've always been of the opinion it is very important to give yourself gifts too.