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Onion Marmalade
This is one of my store-cupboard essentials that’s simple to make and streets ahead of anything you can buy.
It has so many different uses. Try it in sandwiches or stirred into creamy mashed potatoes, or serve with cold meats or chicken liver pate. I sometimes use it as the base for a tart. Spread a few tablespoonfuls over a circle of puff pastry and top with slices of goat’s cheese. Serve with a lightly dressed rocket salad for an appetizer or light lunch.
Ingredients
- Makes about 300 ml/1/2 pint
- time: N/A
- oven temp: N/A°C / N/A°F
- 4 red onions, thinly sliced
- 50 g/2 oz sugar
- 50 ml/2 fl oz red wine vinegar
- 50 ml/2 fl oz red wine
- dash grenadine syrup
Onion Marmalade
Place the onions and sugar in a heavy-based pan and cook over a gentle heat for 10-15 minutes until the onions have softened and the sugar has completely dissolved, stirring regularly.
Stir the red wine vinegar and wine into the onion and sugar mixture. Bring to the boil, then reduce the heat and simmer for another 10-15 minutes until the marmalade is well thickened and slightly sticky. All the liquid should be just about gone. Add the grenadine and mix well, then leave to cool completely.
If you are not planning on using the onion marmalade immediately, sterilise a Kilner jar or a couple of jam jars (page 00). Otherwise transfer to a bowl, cover with cling film and chill until needed. It will keep happily like this for up to one week in the fridge.