Really a chutney or relish, not a marmalade at all, onion marmalade has become very fashionable in Britain in recent years. Generally it isn’t a great keeper, but this version, like other chutneys, will keep well.
MAKES: About 4 cups
INGREDIENTS:
- 2 pounds onions, peeled and finely sliced
- 2 scant tablespoons olive oil
- 1 pint red wine vinegar (or a mixture of red wine vinegar and balsamic vinegar)
- 3 cups (packed) good-quality brown sugar
- 2 bay leaves
- 15-18 black peppercorns, crushed
- 2 scant teaspoons salt
INSTRUCTIONS:
- Separate the onion slices into rings. Heat the oil in a stainless steel preserving pan, add the onion rings, and cook them gently for about 20 minutes until they are soft but not browned.
- Add all the other ingredients and simmer gently for 1-1½ hours until the marmalade is dark and thick but still juicy, stirring occasionally.
- Pour the marmalade into hot, sterilized jars and seal.
