Here is a simple but effective method for making a delicious onion marmalade. A favourite of gastropubs up and down the country, onion marmalade is a soft, sweet, sticky and tangy addition to any meat dish.Rate this recipe:
- 4 Large white onions
- 3 Cloves of garlic
- 1 Red chilli
- 65 g Muscovado sugar
- 175 ml Balsamic vinegar
- ¼ Nutmeg (grated)
- 1 Clove (crushed)
- 1 tspn Paprika
- Salt and pepper
Peel and thinly slice the onions and garlic. De-seed the chilli and slice.
Add a large knob of butter to your pan on a medium-low heat. Do not allow the butter to darken; when it starts to bubble, add the onions and stir.
Allow the onions to cook for 15-20 minutes on a medium-low heat until they become translucent. Add the chopped garlic and stir. Cook gently for a further 3 minutes. Do not allow your pan to get too hot at this stage as the onions will become crispy and the garlic will burn, giving your marmalade a bitter taste.
After three minutes, add the muscovado sugar to the pan and stir in thoroughly, coating all of the onions with sugar. As the sugar melts, the mixture should turn brown and become sticky.
With the onions evenly coated, you can now add the balsamic vinegar. Increase the pan to a high heat just before pouring in the vinegar, and stir your onions as you add the liquid. When your balsamic begins to bubble, reduce to a medium-low heat.
With your balsamic simmering, stir in the chopped chilli, paprika, nutmeg, crushed clove, and salt and pepper to taste. As the mixture begins to reduce, you can balance the flavours by adding more sugar or vinegar to the pan. You are looking for a perfect balance between a tangy initial flavour, and a sweet, spicy after-taste.
Gently cook away all of the residual liquid until you are left with a thick and sticky jam.�Place your cooked marmalade into a clean air-tight jam jar and seal. Allow the jar to cool to room temperature before storing the onion marmalade in your fridge. It can keep for several months and is delicious served hot or cold.
There are no comments available
- Easter Hot Cross Buns By: plymouthcanteen
- Upside-down onion tart By: River Cottage Veg Every Day!
- Christmas Marmalade By: jonnylennon
- ONION MARMALADE By: lb1
- Mediterranean Pasta By: flossie
- Apple bacon - the danish adition By: The Cooking Affair
- French Onion Soup By: Vegetarian Recipe Club
- Pumpkin Marmalade By: Snow Cloud
- Saffron and Mussel Sauce By: somersetchef
- Onion and anchovy pissaladiere By: Three Go Mad
- Hugh's kale, onions and chestnuts By: Hugh's Three Good Things
- Courgette and parmesan bake By: Hellybrief
- Stuffed Courgette By: tamara
- Kale, onions, chestnuts By: Hugh's Three Good Things
- Pear, spinach and blue cheese pizza By: River Cottage to the Core
- Beetroot and onion pizza By: River Cottage Veg Every Day!
- orange & grapefruit marmalade (Microwave) By: lb1
- Merguez liver and onions By: River Cottage Veg Every Day!
- Beany Lasagne (with soya milk bechamel) By: dipper
- JP’s Green Tomato Chutney By: somersetchef
- Mussels With Cider, Green Onions And Bacon By: Every Day
- Seville Orange Marmalade By: River Cottage Preserves Handbook
- Vegetarian Haggis By: LucyEigg
- Smoked Mackerel with Spring Onions & Horseradish Mayonnaise By: somersetchef
- Seville orange marmalade By: River Cottage Preserves Handbook
- BARBECUED GLAZED SPARE RIBS By: River Cottage Meat
- Sticky Strawberry Spread with a Very Cherry Twist By: lillyshak