Red onion marmalade is a true culinary gem. The combination of the onions’ mild sweetness and a touch of acidity makes it a versatile companion. Whether as a topping for a freshly grilled steak, a rustic burger, or simply paired with a slice of bold cheese, this marmalade adds a unique flair to any dish.
What I love about making red onion marmalade is its simplicity and the creative freedom it offers. With just a few basic ingredients—most of which you probably already have in your kitchen—you can whip up a marmalade that looks and tastes like it came from a gourmet deli.
The Perfect All-Rounder in Your Kitchen
Be honest, how many times have you picked up a jar of onion marmalade at the store, only to put it back because you thought, “I’ll never finish it”? That used to be me, too. But when I first made it myself, I was amazed at how quickly a jar disappeared. It goes with almost everything. Here are some ideas:
- As a spread on a sandwich with smoked ham.
- Alongside a grilled camembert with walnuts and honey.
- With grilled meats, especially lamb chops or steak.
- As a ketchup alternative with fries or potato wedges.
Red Onion Marmalade
Nutrition
Equipment
- Large Pot Heavy-bottomed preferred
- Sharp Knife
- Wooden Spoon
- Sterilized Jars To store the marmalade
Ingredients
Ingredients
- 1 kg red onions peeled and thinly sliced
- 3 tbsp olive oil
- 100 g brown sugar
- 150 ml red wine
- 150 ml balsamic vinegar
- 2 bay leaves
- 1 tsp salt adjust to taste
Instructions
Preparation
- Peel the onions and slice them thinly. Keep them consistent for even cooking.
- Ensure your jars are sterilized. You can do this by boiling them in water for 10 minutes.
Cooking Instructions
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add the onions and a pinch of salt.
- Stir occasionally and cook for 15 minutes, letting the onions soften and turn translucent.
- Sprinkle in the brown sugar. Stir well to coat the onions evenly.
- Pour in the red wine and balsamic vinegar. Add the bay leaves.
- Simmer gently, stirring occasionally, until the mixture thickens and becomes jam-like. This takes about 30 minutes.
- Remove the bay leaves and check the seasoning. Adjust salt if needed.
- Carefully ladle the marmalade into the sterilized jars. Seal tightly while hot.
- Let the jars cool completely before storing. Enjoy within 2-3 weeks.
Tips and Variations
Tips for Perfect Red Onion Marmalade
Over time, I’ve learned a few tricks while experimenting with different recipes. Here are my top tips:
- Cook the onions slowly: The right heat is crucial. Onions can burn easily, so keep the temperature medium and take your time.
- Balance the sugar and acidity: Don’t be afraid to experiment here. I prefer a less dominant sweetness, so I usually add a splash of lemon juice or a tablespoon of balsamic vinegar.
- Taste, taste, taste! The sweet-savory balance is everything. Keep tasting as you cook to get it just right.
How Long Does Red Onion Marmalade Last?
If you store it in clean, sterilized jars, it will keep for several weeks in the fridge. If you’re a fan of stocking up, you can also preserve it by canning, which makes it last for months.
