Onion Marmalade is a great condiment to have on hand. Rich and deep with a spicy undertone, it is a great accompaniment to cheese, baked dishes and curries.
Feel free to browse recipes from our Retro Recipes series. You might also like our Onion recipes here and here. Or you might like to browse Sweet and Savoury Jam recipes here and here. Check out our easy Winter recipes here and here.
A rich, gutsy mixture, great in soups, on sandwiches with layers of grilled vegetables, or in a vegetable stack with lasagne sheets, or, in toastie cheese sandwiches – you will find lots of uses.
|750 g red, purple or brown onions, peeled and sliced||150 ml olive oil||3 tspns freshly grated ginger|
|3 Tblspn brown sugar||125 ml red wine vinegar||125 ml marsala|
|0.25 – 0.5 tspn ground cloves||salt to taste||Chilli jam, chilli paste, or finely chopped fresh or dried red chillies to taste|
Heat the oil in a heavy based saucepan over low heat, add the onions and cook until they are very soft, moving them gently with a wooden spoon to keep the rings in tact. This will take 20 – 30 mins.
Add the remaining ingredients and continue to simmer gently until the juices thicken slightly. Cook slowly until the desired consistency is reached. It can take 30 – 50 mins. I like it very thick.
Adjust the seasoning, and, if possible, set aside for about 8 hours to allow the flavour to develop. However, it can be used immediately if necessary.
Raisins are a great addition to this jam. Chop roughly and soak in marsala for 30 mins before adding to the onions with the other ingredients.
This has a chilli tang – you can enhance the heat by adding quarter a tspn of freshly ground black pepper as well.