Caramelised Red Onion Marmalade

Our delicious red onion marmalade goes perfectly with cheese & oatcakes as well as pate and roast meats.

  • 500g red onions, peeled & thinly sliced
  • 500g white onions, peeled & thinly sliced
  • 2 cloves garlic, peeled & crushed
  • 75g butter
  • 200g demerara sugar
  • 1 sprig fresh thyme (or 1 teaspoon dried)
  • 1 bay leaf
  • 300mls red wine
  • 100mls port
  • 200mls red wine vinegar
  • sea salt & freshly ground black pepper
  • 1 tsp vanilla extract

Follow these steps

  • Melt the butter in a large heavy based saucepan, add the sliced onions and garlic and fry gently for 5 minutes.
  • Add the demerara sugar, thyme and bay leaf to the pan and stir well. Turn the heat down, cover with a lid and leave to cook slowly for around 20 minutes, or until soft.
  • Remove the lid and continue to simmer until most of the liquid has evaporated - stir from time to time to prevent sticking. The onions will be completely soft & caramelised.
  • Add the red wine, port and red wine vinegar to the pan - again, continue to cook gently with the lid off to allow excess liquid to evaporate.
  • Remove the thyme sprig and bayleaf, stir in the vanilla extract and season well. Leave to cool slightly.
  • Spoon into sterilised jars, cover and store in the fridge.
  • Return to room temperature before serving.
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