Edible gift recipe for 4 - 8 people, takes only 20 mins; recipe has red onion, garlic clove, butter, olive oil, golden caster sugar, thyme leaf, chilli flakes, red wine, sherry vinegar and port.
Red onion marmalade
Course: Edible gift
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Red Wine: 75cl bottle red wine
- Garlic Clove: 4 garlic cloves
- Olive Oil: 4 tbsp olive oil
- Red Onion: 2kg red onions or regular onions
- Chilli Flakes: pinch of chilli flakes (optional)
- Butter: 140g butter
- Sherry Vinegar: 350ml sherry vinegar or red wine vinegar
- Golden Caster Sugar: 140g golden caster sugar
- Thyme Leaf: 1 tbsp fresh thyme leaf
- Port: 200ml port
Directions
- Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
- Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.
