Salad dressings & dips
Sticky onion marmalade
This sticky onion marmalade adds a little extra tang to any cheese and biscuit occasion, or great to tie a ribbon around and present as a gift to friends or family. Makes about 2 jars.
Cook's notes
To sterilise your jars, put clean, dry jars on a baking tray and into a cold oven. Heat to 150°C/Gas 1-2 then heat for a minimum of 15 minutes. Fill the hot onion mixture into hot jars straight from the oven; fill right to the top and use a skewer to poke out any air holes. Then screw on the lids and turn upside down for 10 minutes to sterilise the lids.
Ingredients
- 3 tbsp olive oil
- 1kg red or white onions, finely sliced
- 150g light brown sugar
- 150ml red wine vinegar
- 125ml port (or red wine)
- 2 tbsp balsamic vinegar
- salt and pepper
Method
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Step 1
Heat the oil in a large heavy-based pan. Add the onions and cook very gently for 30 minutes, stirring now and then, until very soft and caramelising. Add a third of the sugar and cook for another 15 minutes. Add the rest of the ingredients.
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Step 2
Simmer on your lowest heat until the liquid has reduced and the onions are dark and sticky. This will depend on your pan, approx. 30-45 mins. You should be able to run a wooden spoon through and leave the pan clean underneath.
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Step 3
Pot while hot into warm sterilised jars and seal with vinegar-proof lids. Store in a cool dry place and use within 3 months. Keep in the fridge once opened and use within a couple of weeks.