REDONION MARMALADE RECIPES
RED ONION MARMALADE RECIPE | BBC GOOD FOOD
Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch
Provided by Barney Desmazery
Categories Condiment, Side dish, Snack
Total Time 2 hours 15 minutes
Yield Fills about four 500ml jars
Number Of Ingredients 10
Steps:
- 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 months.
RED ONION MARMALADE RECIPE - FOOD.COM
Got this out of the local paper. It is so good! You could use it on almost anything. It goes great on grilled cheese too! I'm not sure how many servings it makes.
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Halve onions lengthwise and cut into thin slices.
- Heat butter in large heavy skillet set over medium heat.
- When melted and hot, add onions and sugar and stir occasionally until onions are soft and start to caramelize, 10 to 15 minute.
- Add wine and 1/4 cup vinegar and stir until mixture almost comes to a boil.
- Reduce heat and simmer until liquids have evaporated and onion is shiny, 15 to 20 minutes.
- Remove from heat and sprinkle in salt, adding more if needed.
- For tarter taste, stir in another 2 to 3 teaspoons vinegar.
- The marmalade can be prepared 5 days ahead; cover and refrigerate.
- Reheat, stirring, just to warm before using. Makes about 1 1/2 cups.
Nutrition Facts : Calories 129.6, FatContent 4.4, SaturatedFatContent 2.8, CholesterolContent 11.4, SodiumContent 80, CarbohydrateContent 16.6, FiberContent 1.4, SugarContent 11.4, ProteinContent 1.1
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