Once you try onion marmalade you will make it again and again. You can use it in or with so many things. My favourite is to pair it with goats cheese. Try it on a Charcuterie board with cooked meats like terrine, sausage or ham. With any BBQ or roast meat. On a pizza, in a burger or wrap. Try it in a quiche or savoury tart with you guessed it, goats cheese. Be patient when cooking and you will be rewarded. This will keep up to two weeks when stored in an air tight container in the fridge.
Onion Marmalade
Course: CondimentCuisine: FrenchDifficulty: BeginnerServings
15
Table spoonsPrep time
15
minutesCooking time
40
minutesCalories per serve
50
kcalIngredients
500g sliced Onion (2 large onion)
30mls of E.V. Olive oil
50 g Sugar
30mls Balsamic Vinegar
Salt
2 clove Garlic
Directions
- Over a medium heat slow cook the onions and garlic until onions have a deep golden colour. Never let them get black anywhere at any stage. This step takes as long as it takes. Don’t be tempted to rush it or you will risk burning the onions.
- Then add the sugar and allow the sugar to dissolve. Continue to cook out the onions. You may need to reduce the heat at this stage or the sugar may over caramelise and taste bitter.
- When onions begin to darken and deeply caramelise without burning add the balsamic and the salt. Cook this out until the onions are dark and jammy.
- This will last up to 2 weeks if kept in an airtight container in the fridge
Recipe Video
Notes
- The yield for recipe will vary greatly. For example the size of the onion, the water content of the onion etc. Note 1 serve is 1 table spoon weighing aprox 15g
- Swap out the E V Oil for butter if you prefer.
- Any burning of onions will result in bitterness which the sugar can’t hide. Go low and slow. Stirring regularly to avoid catching on the bottom.
