Red onion marmalade is about 20–30 years old. It came to the fore in the gastropub culture of the 1990s, and was frequently served as an accompaniment to red meats such as steaks, venison and lamb. It is not a quick preparation, but a restaurant kitchen can make shitloads of it in advance and serve it all evening.
I have noticed that red onion marmalade has pretty much disappeared from pub food menus, and I am not sure why. It’s a lovely thing, and here is my version …
Red onion marmalade
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Loading...Ingredients
- 1 knob butter
- 2 red onions, peeled and finely sliced
- Sprig of thyme, picked
- 1 clove garlic, sliced
- 2 tbsp caster sugar
- Sea salt and freshly ground black pepper
- 1 glass red wine
- 1 tbsp port
- 2 tbsp sherry vinegar (see notes)
Instructions
Melt the butter in a pan and add the onions, thyme, garlic, sugar and seasoning. Cook on low for at least 40 mins until the onions will break when pressed with a wooden spoon.
Add the wine, port and vinegar, bring to a simmer and cook on low for about 30 mins until the liquid becomes a syrup (drawing a spoon across the bottom of the pan leaves a clean track, and the liquid barely oozes back in).
Notes
Red onion marmalade can be made in large batches and will keep in the fridge for about 3 weeks. Many versions use balsamic vinegar rather than sherry.
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