Onion Marmalade
Onion marmalade is a great flavouring addon for any meat meals, or simply paired with any kind of cheese on a sandwich. Onions become sweet and tangy when cooked slowly. It's a real game changer for burgers or any meat dishes.
Melt the butter in a deep saucepan over medium heat; add onions, sugar and salt. Cook slowly over a low heat, stirring every so often, until the onions have softened and most of the juices have evaporated, about 40 minutes.
Start timer: 40 Minutes
Add red wine, red wine vinegar and balsamic vinegar. Stir to mix, then continue to cook for another 30 to 40 minutes or until the onions have caramelised and the sauce is like a syrup
Start timer: 30 Minutes
Remove from the heat. When it has cooled down, spoon into sterilised jars and seal with a lid.
You can use normal onions. It will stay fresh for about 3 months in the fridge.
Ingredients
Directions
Melt the butter in a deep saucepan over medium heat; add onions, sugar and salt. Cook slowly over a low heat, stirring every so often, until the onions have softened and most of the juices have evaporated, about 40 minutes.
Start timer: 40 Minutes
Add red wine, red wine vinegar and balsamic vinegar. Stir to mix, then continue to cook for another 30 to 40 minutes or until the onions have caramelised and the sauce is like a syrup
Start timer: 30 Minutes
Remove from the heat. When it has cooled down, spoon into sterilised jars and seal with a lid.
You can use normal onions. It will stay fresh for about 3 months in the fridge.
