Onion Marmalade Recipes

RED ONION MARMALADE

Steps:

• 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. 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, they're 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.
• 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. It's 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.

ONION MARMALADE

Steps:

• Thinly slice the onions by first cutting in half, then removing the core at an angle. Thinly slice the onions like a fan. Over medium heat, add the oil followed by the onions. The onions will start to sweat and cook down, releasing their liquid. Continue to cook over low heat, stirring every 2-3 minutes until the moisture is gone, 20 minutes or more as needed, depending on moisture level of the onions.
• When all of the moisture's been cooked out of the onions, turn the heat back to medium, add the sugar, a pinch of salt, and the vinegar and bring to a boil to dissolve the sugar and combine. Turn the heat to low and reduce until the mixture is a thick jam, about 45 minutes.

FRENCH ONION MARMALADE - CONFIT D'OIGNON RECIPE:

Steps:

• Cut off the stem and root ends of the onions, then halve then lengthwise, and peel away the dried skin. Cut the onions into 1/4-inch slices. It is important to have all the onion slices roughly the same size so they cook evenly. At this point, your pot will be full of sliced onions, but the onions will wilt and shrink dramatically during the cooking process.
• In a large heavy frying pan over medium heat, heat up the olive oil. Add the sliced onions, tossing around to make sure they all have a coating of olive oil. Reduce heat to mediums and cook, covered, until the onions start to color. Add the salt, pepper, bay leaves, and rosemary. Cook, stirring occasionally, an additional 20 to 30 minutes or until the herbs have wilted.
• Add the brown sugar, wine, wine vinegar, and Balsamic Vinegar. Bring to a boil, stirring constantly; then lower the heat to low and let simmer for approximately 20 to 30 minutes until the liquid is dissolved and the onions are soft and sticky. NOTE: Stir constantly during this process so that the onions do not stick to the bottom of the pan and become burnt.
• Remove the rosemary and bay leaves; discard.
• The Onion Marmalade is now ready to serve and eat, but it only gets better if left to mellow at least 2 weeks, even better after 1 to 2 months. The onion marmalade will keep for up to 6 months if immediately poured into sterilized glass preserving jars and then sealed or for up to three (3) days in an airtight container in the refrigerator.
• Sterilize the jars, lids, and rings. Never plunge room temperature jars into rapid boiling water or they may crack. Place the jars in a large pot. Add 1-inch of water to the bottom, cover securely, and bring to a boil for 10 minutes. Keep the jars, lids, and rings in the hot water until they are ready to be used.
• One jar at a time, ladle the hot prepared jam into the hot, sterilized jars. Fill to within 1/8 inch of top of jar. Wipe rim of jar or glass with a clean damp cloth. Immediately place a hot lid and ring on top of the jar; tightly screw the ring on the jar.

ONION 'MARMALADE'

Steps:

• Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions. Cook, stirring, until they begin to sizzle and soften, three to five minutes. Add a generous pinch of salt. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down almost to a purée. Add the garlic, thyme and capers, and taste and adjust salt. Stir together, cover and simmer for another 15 to 30 minutes until the mixture is sweet and golden. Remove the lid; if there is liquid in the pan, cook uncovered until the purée is thick and the liquid is gone.

BALSAMIC ONION MARMALADE

Steps:

• Heat vegetable oil in a large skillet over medium heat for 2 minutes.
• Add the onions, salt and pepper and cook, while stirring occasionally, for 20 minutes until the onions are soft.
• Add the sugar and reduce the heat to medium-low. Cook the onions, stirring frequently, for 10 minutes.
• Add the balsamic vinegar and reduce the heat to low. Continue cooking the onions, stirring occasionally, for one hour until they are very soft and dry. Serve warm or at room temperature.
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RED ONION MARMALADE

Steps:

• Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

ONION MARMALADE

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sautéuntil beginning to soften (do not brown), stirring frequently, about 8 minutes. Add 1/2 cup water, sugar, cranberries, and mustard seeds. Cook until almost all liquid is absorbed, stirring often, about 8 minutes. Add vinegar and simmer until marmalade is thick, stirring often, 7 to 8 minutes. Season to taste with salt and pepper. Cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.

VIDALIA ONION MARMALADE

Steps:

• Saute the onion in hot oil in skillet over medium high heat with the salt, pepper, and cayenne, cook stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from heat, cool and serve.
• Can be stored in airtight container in the refrigerator for up to 1 week.