Red Onion Marmelade
|500 gr||Red onion, thinly sliced|
|30 ml (2 tblsp)||Butter|
|120 gr||Brown Sugar|
|125 ml (½ c)||Red Wine Vinegar|
|45-50 ml (3 tblsp)||Balsamic Vinegar|
|To taste||Salt and fresly ground black pepper|
- In a large, non reactive saucepan, heat the oil or butter. Add the red onions and 2 tablespoons of the brown sugar and cook over moderate heat for about 25 mins or until the onions begin to caramalise.
- Stir in the vinegar and the rest of the sugar, increase the heat and stir often, until most of the liquid has evaporated, about 15 minutes.
- Season to taste with salt and pepper and pot in sterilised jars. Keeps for 3 months.