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

Ingredients

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

Method

  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.


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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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