Onion Marmalade
Season: winter. Onions are one of the most versatile ingredients in the culinary world, but they are not often given the chance to be the star of their own show. A recipe like this puts that right. Long, slow cooking turns a panful of red, white, or yellow onions into a fantastic rich sauce-cum-jam that’s brilliant served with sausages and mashed potatoes, and a heap of other dishes too. Try it with cheese on toast or with cold meat in sandwiches, or stir a spoonful into a creamy pumpkin soup.
Recipe information
Yield
makes four 8-ounce jars
Ingredients
Preparation
Step 1
Heat the oil in a large pan over medium heat and add the onions. Lower the heat, cover the pan, and cook over low heat, stirring occasionally, for 30 to 40 minutes, until the onions are collapsed and beginning to color.
Step 2
Add the sugar and jelly. Increase the heat and continue to cook, stirring more frequently, for about 30 minutes, until the mixture turns a dark, nutty brown and most of the moisture has been driven off.
Step 3
Take off the heat and allow to cool for a couple of minutes before adding the vinegars (if you add vinegar to a red-hot pan, it will evaporate in a fury of scorching steam). Return to the heat and cook rapidly for another 10 minutes or so, until the mixture on the bottom for a couple of seconds.
Step 4
Remove from the heat and season with the salt and pepper. Spoon into warm, sterilized jars and seal with vinegar-proof lids (see pp. 21–22). Use within 1 year.
P.S.
Step 5
Marmalade is customarily made from citrus fruit; this marmalade is the exception to the rule. It takes its origins from the French, where historically the name marmalade was used to describe fruit that was cooked for a very long time until it was reduced to a thick purée.
