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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.
- 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.