Another of my favourite Christmas flavours is this Red Onion Marmalade – it’s actually perfect for any time of year as well – such as a topping for a homemade burger https://eatingforireland.com/recipe/build-your-own-burger/. It is so handy, and has so many uses – as an accompaniment to cold meats and pies after Christmas; as a filling for that family favourite – the Red Onion and Goat’s Cheese tartlets, https://eatingforireland.com/recipe/red-onion-and-goats-cheese-tarts/ or as an addition to soups and stews.
It also makes an excellent present for your discerning foodie friend at any time of year.
It takes quite a while for the red onions to turn from raw to meltingly fabulous, so it’s a perfect recipe for a day when you’re doing other stuff in the kitchen, and you can just check on it every now and then..
- A large, non-stick saucepan
- a wooden spoon
- 4-6 warmed, sterilised jars with lids (See NOTES)
- A jam funnel if you have one.
- 750g red onions, peeled, cut in two, and thinly sliced.
- 1-2 cloves of garlic, crushed
- 2 tablespoons/30mls of olive oil
- 50g of butter
- salt and pepper
- Balsamic vinegar (about 2 tablespoons)
- 150mls red wine
- 150mls Port
- 50g golden caster sugar
- 1-2 tablespoons of fresh thyme, chopped
- Heat the oil and butter together in the pot over a medium/hot heat
- When the butter has melted and is sizzling slightly, add the onions and garlic, and stir well until they’re all glossy and covered evenly with the butter/oil mixture.
- Add the sugar and thyme, mix well, then reduce the heat and allow the onions to soften uncovered for about 50 mins to an hour, stirring occasionally.
- When the onions are really soft (about 30-40 minutes) add the wine, Port, Sugar and the balsamic vinegar. Stir it all in well, and allow to bubble and reduce.
- Add some seasoning – I just use Maldon salt and freshly ground Black Pepper.
- When the mixture has reduced, darkened and thickened, it’s done – and be aware that this can take anything from one to several hours – I think it depends on the onions to be honest.. As long as the whole thing is just bubbling gently, it doesn’t require a lot of ‘minding’
- You should be able to easily crush a piece of onion against the saucepan side when it’s ready to be potted up.
- Remove from the heat, and transfer to the warmed, sterile storage jars. (See NOTES)
- Cool, then cover and refrigerate until you need it.
- To sterilise the jars: Boil for 10 minutes, or put them through the dishwasher, then place upside down in the oven at 100 degrees until dry and warm.
- This marmalade is really popular, so it’s well worth your while doubling or even tripling the recipe to make some as perfect foodie presents.
- My 750g of peeled, sliced Red Onions made 1 large jar, and 3 smaller ones today. That’s why it’s a good idea to double up, especially if you think you’re going to use a lot of this delicious stuff – Don’t forget to try my delicious ‘cheat’ Red Onion and Goat’s Cheese Rollups!
- I added a tablespoon into a jug of Gravy this evening – it made such a difference!