SPREAD - Balsamic Onion Marmalade

Photo by Helen C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 25

    g butter

  • 1

    kg onions, very finely sliced

  • 100

    ml balsamic vinegar

  • 50

    g dark muscovado sugar

  • Salt and freshly ground black pepper

  • Stem of fresh thyme

Directions

1. Melt the butter in a large, heavy-based frying pan. Add the onions, salt, pepper and thyme and cook gently for about 30 mins until the onions are soft and transparent but not browned, stirring occasionally. 2. Add the sugar and balsamic vinegar and continue cooking for another 30 mins or so until the onions are almost dry. Don’t rush this stage; the longer and slower the cooking, the better the marmalade will be. Remove the thyme. 3. Onion marmalade can be used immediately or stored in clean sterile jars in the fridge for up to a month. If storing, spoon the hot, or completely cold mixture, into the jars, cover with a disc of waxed paper and seal. Once opened, store the relish in the fridge and use within a week. Serve with cheese, meat and vegetables or use as the basis for bruschetta or a quick and easy tart with feta or goats’ cheese.

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