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


  1. 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.
  2. 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.
  3. Season to taste with salt and pepper and pot in sterilised jars.  Keeps for 3 months.



You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.