The perfect balance of savoury and sweet, red onion marmalade is superb paired with pates, cheeses or cold meats. Also good as a topping for a burger or steak sandwich and I've even used it for making sausage rolls.
This recipe is very easy to make though the slicing of so many onions can lead to tears! I am lucky enough to own a mandoline, which makes it much quicker and the slices more uniform. Others tell me, swimming goggles are the answer! This is from my own recipe collection ...
1½ kg red onions
(after peeling and slicing, so you will need a few extra)
300ml red wine vinegar
(or 150ml each of balsamic and red wine vinegar)
1 tsp salt
1 tsp allspice
1 tsp ground ginger
350g soft brown sugar
Put the sliced onions and vinegar into a saucepan and simmer over a low heat until soft - about 20-30 minutes. Add the spices, salt and sugar and continue to boil until the mixture thickens.
Spoon into sterilised jars and seal.
To learn about sterilising jars and other hints and tips, check out 'all you need to know about making chutney'
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