Wednesday, 13 June 2012

Onion Marmalade


  • 4lb of onions
  • 3 slices of bacon (or use goose fat)
  • 225g of white sugar
  • 125g of dark brown sugar
  • 450ml of red wine
  • 225ml of balsamic vinegar
  • 2 tsp of salt
  • 2 tsp of olive oil

  1. Place a large pan over medium-low heat. Add the bacon. Get as much fat out of the bacon and remove once this has been done (you can eat this now if you really want).
  2. Turn up the heat to medium-high; add the onions, salt and olive oil. Stir to make sure the onions are coated with the oil and bacon fat. Cook with the lid on for about 20 minutes, stirring every 5 to 10 minutes until the onions begin to turn golden brown.
  3. Add the sugar, brown sugar, red wine, and balsamic vinegar. To test if it’s the right consistency, dribble a bit of the reduction on a plate and it still liquid, but slowly slips down the plate after it cools briefly. WARNING: Do not walk away from this once it begins to get close as it may burn.
  4. Remove from heat and let cool before storing. It keeps in the fridge well for at least 2 months.

No comments:

Post a Comment