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Onion Marmalade Recipe

Excellent mild pickle to accompany cold meat and "Duck Terrine". This became very trendy in restaurants during the 1980's; this recipe produces a first class version.

If you enjoy cooking take a minute to look at - learn how to make top-class dishes from beginners upwards.

Key Features

  • Suitable for Vegetarians


- 900g/2lbs Onions

- 60g/2oz Butter

- 1 teaspoon Salt and freshly-ground Black Pepper

- 150g/5oz Caster Sugar

- 200ml/7 fl oz White Wine Vinegar

- 200ml/7 fl oz Heavy Red Wine

- 2 tablespoons Cassis or Ribena

Equipment needed: A few sterilised screw-top honey-type jars.


- Melt the butter in the saucepan, until it becomes nut-brown, but not burnt.

- Throw in the onions, sugar and salt and pepper. Mix well.

- Lower the heat, cover the pan and soften the onions for 40 minutes, stirring occasionally.

- Add the wine, vinegar and Cassis. Cook slowly, uncovered, until the mixture becomes syrupy and the onions have absorbed most of the liquid. This will take about 2 hours.

- Cool overnight.

- Carefully remove as much surplus butter as possible from the surface.

- Stir well and store in a sterilised screw-top jam jars in a cool dark place.

Refrigerate once opened.

Makes popular cheap presents, when the jars are dressed up a bit.

Recipe taken from 'Foolproof Entertaining' by Simon Scrutton.

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