Red onion marmelade

Red onion marmelade
Makes: 2000 gr
Prep time:
Cook time:
Total time:
  • 2000 gr red onions
  • 4 gr garlic
  • 140 gr butter
  • 60 gr olive oil
  • 140 gr sugar
  • 1 tspn thyme
  • 750 gr red wine
  • 350 gr red wine vinegar
  • 200 gr port
  1. Peel the onions, cut in half and then in thin semi circles.
  2. Chop the garlic.
  3. Melt the butter and stir fry the onion and garlic until soft.
  4. Add the sugar and thyme and seasoning to taste.
  5. Simmer on a low heat for 30 min or until most of the liquid has evaporated, the onions have become soft and caramelised.
  6. Add the wine, red wine vinegar and port and reduce by ⅔ until thick and syrupy.
  7. Ladle in a clean bowl, cover tightly and store in the fridge until needed.
Stuff to know
Do not put the heat on high or the onions will catch and burn.
The marmalade pairs well with brie and rocket, a steak or with a chicken liver parfait.
The marmalade keeps a month in the fridge.