Recipe: How to Make Onion Marmalade | Confit d’Oignon


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.

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Onion Marmalade | Confit d’Oignon

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.

recipe notes
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.


This post has been crossposted with A Life Time of Cooking, our sister site. Here it forms part of the Retro Recipes series.






10 Comments Add yours

  1. vijayaa108 says:

    Namaskaram Ganga!
    We gave met earlier on this site of the blogosphere regarding Meenakshi Ammal’s recipe if you recall.
    I am so enamored by the picture of these cute little mandarin oranges.
    Could you please tell me how exactly grow them & under what conditions of light,water & temperature?
    Is my guess correct that it is what my mother used to call Chinese orange tree?And the flavor & scent of the fruit is heavenly!
    The sun is brightly radiating light but it is frosty cold outside.
    Soon another number will replace 2013.
    With my good wishes to you,family & friends for all that is good & happy.
    You indeed have 2 lovely blogs.More strength to you to continue.
    Warm wishes once again.


    1. Ganga108 says:

      Namaskaram Vijayaa,
      So glad that you love the cumquats (aka kumquats). They grow similar to citrus fruits – oranges and lemons – and love to grow in pots too. I have heard of the Chinese Orange Tree – I think these are similar but not the same. Cumquats are a little sour (or very sour, depending on the variety) but are pleasantly scented. They make good pickles.

      Have a look at this post – at the end of it is a list of cumquat recipes. They might give you a little more information:

      Thankyou so much for your kind words. Happy Western New Year to you.


      1. vijayaa108 says:

        How terribly sweet of you for your very prompt response!Thank you.
        You are very correct -my dear mother used to make slurpy ‘sour’ & sweet pickles & Syrup for the hot summer months that used to taste like ambrosia.We had two trees in our garden but they were huge and orange laden.
        Here I have one in a pot and it has been flowering & ‘smiling away’ with appearance of knobs of little fruit till I noticed some of the dark green leaves were very sticky to the touch.So for the moment have put out my potted plant outside in the enclosed veranda but without any heating.I do hope my plant gets back to normal.
        I tried wiping the leaves with some alcohol as advised in some article.
        Did quite a bit of ‘net searching’ & miraculously saw your blog with this beautiful picture.
        They look so similar.
        Last year my plant gifted me with 123 mini oranges that I transformed into sour ,aromatic pickle.
        While cutting the fruit I recalled the thoughts of my grandmother who used to ‘feel’ sad even while cutting vegetables!People were indeed made of gentle stuff.
        Thank you GANGA once again & wishing you & yours A Very Happy Occidental Year!:-)


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