Monday, 7 March 2016

Red Onion Marmalade

Often we utter the words - know what would be great with this? 
Onion Marmalade 
Then I asked myself how difficult it could be to make this sweet sticky onion marmalade. 
It turns out, it's the easiest recipes to fill your own jars with. 

Caramelized Onion Marmalade makes a delicious topping for bruschetta or pizza; it's also a nice complement to grilled steak, chicken, or pork. Try it with pâtés, terrines or a ploughman’s lunch 
Red Onion Marmalade 
2kg red onions 
4 garlic cloves – have used 3 elephant garlic cloves
Enough olive oil and butter
140g brown sugar 
1 tablespoon fresh thyme leaves 
750ml red wine 
350ml vinegar 
200ml port
Halve and thinly slice the onions and garlic. 
Melt the butter and oil in a large, heavy-based pan 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 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 caramelizing. 
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 sterilized jars and seal.  
Till next time 

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