Onion Marmalade

My recipe for Onion Marmalade calls for red wine vinegar which I did not have on hand at the very minute I wanted to make Onion Marmalade so I improvised using one third wine, one third sherry and one third brown vinegar – the gamble paid off.  I am thrilled with the end result and think I will always make it this way going forward, well until I don’t have one of the ingredients on hand that is.

Onion Marmalade


6 large onions thinly sliced
1 cup red wine – I used Pinotage
1 cup sherry
1 cup brown spirit vinegar
3 cups brown sugar
3 bay leaves – I used 6 fresh from the garden
5ml black pepper freshly ground


  1. Place all the ingredients in a pot and bring to the boil.
  2. Simmer until almost all the liquid has evaporated.
  3. Once cooled, place in glass bottles and refrigerate.


47 thoughts on “Onion Marmalade

  1. Pingback: Tweets that mention Onion Marmalade « The Complete Cook Book Blog -- Topsy.com

  2. I’m inspired to give this a go although I was wondering how long it would keep so I know to make enough/not too much. I imagine it preserves well given the ingredients but just curious if you had an idea.

    • Hi and thanks for stopping by. I have kept this in the fridge for a couple of months (when I make double batches) and it keeps perfectly. If you are wanting to keep it long term, I would suggest using sterilised jars, just in case. Hope to see you back soon again. 🙂

  3. This is really delicious. We do something like this in Italy but we never use it on pizza (we are purists about pizza, no sweet and sour additions… :P). Instead we use it to accompany ripe cheeses like parmigiano and pecorino: super tasty!!

    • Hi Nami, I use it with cheese and biscuits/crackers on toasted steak sandwiches, it is fabulous with boiled eggs and adds great flavour to gravies and is a super accompaniment with roast meats. Have a great day. 🙂

  4. I love onions and the strong onion flavor of this jam or marmalade is just begging me to make it and put it ontop of some delicious buttermilk biscuits or something. I love this recipe and so glad you shared it with us! Thanks

  5. Onion marmalade going on fresh bread and an assortment of cheeses, a glass of chilled wine and a spring afternoon breeze. I’m in, when are you arriving!xx

  6. This really sounds delicious, Mandy, and I love how my fellow commenters have given their own serving suggestions. With the holidays fast approaching, a jar of this in the fridge would be invaluable if unexpected guests arrive. Thank you for sharing and have a great day!

  7. Onion marmalade is one of my favourite pickles, delightful. I don’t know if you are interested but I have set up a sister blog to What We Ate Today called Sweet Pumpkins (sweetpumpkins.com) which is going to be dedicated to meat free cooking. I am not turning my back on meat, just trying to get a little more vegetable variety into our diets. Anyway, it would be great if you would sign up and follow us. Your comments are always greatly received.

    • HI Caroline, we usually snack on these with cheese and biscuits/crackers with toasted steak sandwiches, added to gravy and as an accompaniment with roast meats and Kay mentioned with burgers would be great too. Have a super weekend. 🙂

  8. Pingback: 2 Brie are a Breeze | from the Bartolini kitchens

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