Red onion marmalade

Name: Red onion marmalade
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 40
Cuisine: Global
Ingredients: 2 kgs red onions or regular onions; 4 garlic cloves; 140 grams butter; 4 Tbsps olive oil; 140 grams golden caster sugar; 1 Tbsp fresh thyme leaf; 75 cls red wine; 350 milliliters sherry vinegar or red wine vinegar; 200 milliliters port

If you have about 2 hours and 15 minutes to spend in the kitchen, Red onion marmalade might be a great gluten free and lacto ovo vegetarian recipe to try. This recipe makes 40 servings with 97 calories, 1g of protein, and 4g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Plenty of people really liked this condiment. Head to the store and pick up wine, thyme leaf, golden caster sugar, and a few other things to make it today. If you like this recipe, you might also like recipes such as Flatiron Steak with Herbed Red Bliss Potatoes, Red Onion Marmalade and Red Wine Demi-Glace, Red Onion Marmalade, and Red Onion Marmalade.

Instructions

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.

Ingredients you will need

Butter

Garlic

Onion

Cooking Oil

Equipment you will use

Sauce Pan

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, theyre 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.

Ingredients you will need

Salt And Pepper

Red Pepper Flakes

Thyme

Onion

Sugar

Equipment you will use

Wooden Spoon

Frying Pan

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. Its 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.

Ingredients you will need

Vinegar