Onion Marmalade Recipe Mary Berry

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RED ONION MARMALADE



Red onion marmalade image

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

2kg red onions or regular onions
4 garlic cloves
140g butter
4 tbsp olive oil
140g golden caster sugar
1 tbsp fresh thyme leaf
pinch of chilli flakes (optional)
75cl bottle red wine
350ml sherry vinegar or red wine vinegar
200ml port

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



Vidalia Onion Marmalade image

Provided by Food Network

Time 30m

Yield 2 to 2 1/2 cups

Number Of Ingredients 8

4 cups finely chopped Vidalia onions
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup sugar
2 tablespoons distilled white vinegar
2 tablespoon parsley

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



Red Onion Marmalade image

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

2 tablespoons olive oil
1 tablespoon butter
2 large red onions, thinly sliced
¼ cup white sugar
1 cup dry red wine
¼ cup balsamic vinegar
salt to taste

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



Balsamic Onion Marmalade image

Provided by Kelly Senyei

Time 1h45m

Number Of Ingredients 6

1 tablespoon vegetable oil
4 white onions, thinly sliced (about 8 cups)
2 generous pinches Kosher salt
10 grinds fresh black pepper
1/2 cup sugar
2/3 cup balsamic vinegar

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



Caramelised red onion chutney image

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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