September’s kitchen – it’s worth the tears!

We’ve had a fairly good crop of onions this year and they’re dry and in storage now but the red onions never keep as long so I’ve made a batch of red onion marmalade with them. It’s keeps really well and is great with burgers, sausages or a chunk of mature cheddar. It’s also handy to add into gravy or a casserole for an added depth of flavour. For lunch today we had some thick sliced and toasted bread topped with goats cheese and a good spoon ful of red onion marmalade – yum!

Red onion marmalade

Makes about 6 large jars. Takes about an hour plus slicing time!

4 tbspns oil

2kg red onions (white can be used too)

300g light brown muscavado sugar

300ml red wine vinegar

250ml red wine

3 tbspn balsamic vinegar

3 garlic cloves crushed

2 tsp wholegrain mustard

Good pinch paprika

Half chilli, chopped fine

2 bay leaves

S and P

Sterilised jars and lids

  • First job is to slice the onions as thinly as possible which takes some time and a few tears unless you have a mandolin!
  • Get slicing!
  • Heat the oil in your jam pan and pile in the onions – there will look to be a huge amount but they soon cook down. Fry over a medium heat for about 10 mins
  • Add 100g of the sugar and cook for another 10-15 minutes until the onions are really soft. Stir every now and again to avoid them sticking. The onions will release lots of lovely juices.
  • red-onion-marmalade-cook-until-really-soft
  • Add all the other ingredients and simmer for 35-40 minutes until most of the liquid has evaporated. Stir regularly.
  • Pot into your hot jars and seal immediately
  • red-onion-marmalade-pot-up
  • Keep in a cool, dark place. Once opened keep in the fridge.