Red Onion Marmalade
This sweet and sticky red onion marmalade is perfect with cheese. Spread it on a cracker with a wedge of your favourite cheese or substitute it for pickle in the classic cheese and pickle sarnie.
If you’ve got a handful of old onions in the cupboard, this is a great way to use them up. We cooked up this recipe with onions from OddBox that were deemed too small for supermarkets. But when they’re sliced or diced, who would be any the wiser?
How To Make It…
- Half the onions and remove the skins, leaving the root on so it’s easier to chop them.
- Finely slice the onions – the thinner the better – with a sharp knife
- Heat a wide-based, nonstick frying pan with a drizzle of olive oil. Add the onions and a sprinkle of sugar to help them caramelise and draw out their moisture.
- Cook the onions over a low heat, stirring occasionally, for 20 mins or until the onions have turned a dark reddish brown. Make sure the onions don’t burn or stick to the pan. Add a splash of water to reduce the temperature and slow down the cooking if you need to.
- Add a splash of balsamic vinegar and a dash of sweet chilli sauce for an extra flavour dimension. Season with salt and pepper to taste. Leave to cool before serving.