Onion marmalade

Although you start with a lot of onions they melt down and this recipe makes about 2 jars! So you may want to double the recipe ……..

You will need:

About 3 tablespoons of vegetable oil
1 kg of onions peeled and thinly sliced
pinch of salt and pepper
150ml or 5fl oz red wine (optional)
3 tablespoons balsamic vinegar
3 tablespoons white wine vinegar
6 table spoons light brown soft sugar
Pinch of chilli flakes (optional)

What to do:

1.    Heat the oil in a very large pan.  Add the onions, (chilli flakes if using them) salt and pepper and cook over a medium heat until the onions soften, stirring occasionally so that they don’t ‘catch’ on the bottom of the pan. Cook slower than faster so that they gradually caramelise.
2.    When they are cooked through and sticky raise the heat a bit and add the wine and vinegars and stir to mix. Bring to the boil and then reduce the heat. Stir in the sugar until dissolved and continue to cook until most of the liquid has evaporated, stirring occasionally to make sure they don’t stick to the pan!
3.    Remove the pan from the heat and spoon onions into warm sterilised jars.
4.    Store and allow to mature for a month before earing – if you can!