RED ONION MARMALADE
Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch
Provided by Barney Desmazery
Categories Condiment, Side dish, Snack
Time 2h15m
Yield Fills about four 500ml jars
Number Of Ingredients 10
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.
VIDALIA ONION MARMALADE
Provided by Food Network
Time 30m
Yield 2 to 2 1/2 cups
Number Of Ingredients 8
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.
RED ONION MARMALADE
Great recipe to serve in so many different ways - perfect with grilled steak, chicken, or even as an appetizer with crackers.
Provided by kdominy
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 11.7 g, Cholesterol 3.8 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 14.9 mg, Sugar 9.1 g
BALSAMIC ONION MARMALADE
Provided by Kelly Senyei
Time 1h45m
Number Of Ingredients 6
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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 429 kcal, Carbohydrate 88 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Sodium 417 mg, Fiber 5 g, Sugar 71 g, ServingSize 1 serving
CARAMELISED RED ONION CHUTNEY
Sweet & Sticky Red Onion Chutney, perfect with cheese at Christmas
Provided by Klmeyer77
Time 2h
Yield Makes Jars
Number Of Ingredients 0
Steps:
- Step 1: Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.
- Step 2: Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
- Step 3: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.
- ⢠This recipe is taken from The SuperJam Cookbook by Fraser Doherty (Ebury, £10.99)
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- Put the butter and oil in a big heavy pan (I use a heavy cast iron casserole dish)and melt over a low heat. Stir in the onion to coat it thoroughly with the oil and melted butter.
- Sauté the onions on a low heat, stirring from time to time until they are sticky and soft. The key here is to go slowly. You want to soften rather than fry them. Don't be tempted to turn the heat up and rush this stage, which takes at least 20–30 minutes. Using a good solid pan will really help to prevent hot spots, so that the onions cook evenly.
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- 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.
- 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.
- 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.
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