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Red onion marmalade recipe

Red onion marmalade recipe


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  • Recipes
  • Dish type
  • Preserves
  • Jam
  • Marmalade

This deep purple, sticky, sweet onion marmalade tastes delicious with so many things - you might want to double the recipe! Pairs well with mature cheddar, blue cheese or goats cheese, or on chicken or roast beef sandwiches. Makes a wonderful gift for friends and neighbours at Christmas.


County Antrim, Northern Ireland, UK

184 people made this

IngredientsMakes: 2 500ml jars

  • 75g butter
  • 1kg red onions, thinly sliced
  • 1 teaspoon salt
  • 150g caster sugar
  • 375ml red wine
  • 4 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar

MethodPrep:10min ›Cook:1hr10min ›Ready in:1hr20min

  1. Melt the butter in a deep saucepan over medium heat; add onions, sugar and salt. Cook slowly over a low heat, stirring every so often, until the onions have softened and most of the juices have evaporated, about 40 minutes.
  2. Add red wine, red wine vinegar and balsamic vinegar. Stir to mix, then continue to cook for another 30 to 40 minutes or until the onions have caramelised and the sauce is like a syrup.
  3. Remove from the heat. When it has cooled down, spoon into sterilised jars and seal with a lid.

Note:

You can use normal onions, if you prefer.

Note:

It will keep for 3 months or so if you keep it in the fridge.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

Recently viewed

Reviews & ratingsAverage global rating:(9)

Reviews in English (9)

Omg. Almost 4 hours to make double this recipe, I thought I was going wrong.. I wasn't. This is awesome. Worth every minute of chopping, crying, prepping and stirring. Be prepared for it to take a lot longer, and have some cheese ready for when it's finished, you'll be glad. My 2kg of onions only made 1.4kg of finished chutney, but very, very worth it.-21 Dec 2014

So good! I had planned to make this last year but never managed it. I made sure I made it much earlier this year to see if I wanted to make it again for Christmas gifts. The answer is YES!-12 Nov 2015

Great simple recipe,which you can tweak (I put my own amendments into it).-02 Sep 2015


Red Onion and Red Pepper Marmalade

When it comes to special-occasion dinners, it’s reassuring to rely on a versatile trio of recipes that are proven winners. No need to reinvent a menu every time.

These do-ahead dishes can be served warm or at room temperature. Serve them buffet-style, if you’d like. The tenderloin recipe is an old standby I’ve yet to find a better version. The tenderloin is marinated in a fresh-herb mixture and grilled (or broiled) until medium rare. Paired with a red pepper and onion marmalade, which is a substantial vegetable garnish, it’s perfect for serving on a plate or a buttered warm roll (with Dijon mustard). The baked orzo makes an ideal companion.

The rest of the menu is yours. I always add a salad--a bowl of romaine lettuce and tender greens or haricots verts, arugula and pine nuts, both with simple vinaigrette. Typically, a selection of cheeses with baguette slices follows. For dessert, choose a festive cake from your favorite bakery and pass a bowl of strawberries.


General Chutney Making Information

Chutneys - How to Make Chutney

Preserving Jars, Labels and Covers

Jam and Preserve Making Equipment

7 comments on &ldquo Onion Marmalade Recipe &rdquo

Have thoroughly enjoyed your site have been pottering around it for over an hour. Thank you very much.

I LOVE YOUR SITE . I have a kitchen garden and keep 13 hens some are pure breeds, hybryds and warrens from battery recovery – well my husband does all the work with the chickens but I get the best job in using them in the kitchen. I also have recently acquired a half share in a quite large allotment with a friend. This has come at a good time in my life as last year I needed some heart surgery and I am looking forward to all the extra exercise and an abundance of healthy organic produce to use in our diets. Over the years of bringing my family up I have mastered the art of jam, chutney and preservation in one way or another so I will share my experience and recipes on your site. It is with pleasure that I sign off as I know I can return whenever my work schedule will allow. Here’s to a busy, fruitful and healthy year to you and all your followers, and I know I will enjoy exploring your brilliant efforts at putting all this information together for everyone.

Hi I tweeked your onion marmalade recipe and added courgette (to use up from my allotment!) by just dividing the amounts equally and a handful of sultanas along with some cloves and turned out very nice even if it looks like muck!!

Onion marmalade just doesn’t sound right, but I will try it. I like green tomato marmalade, have you made this?

thanks for the mixed fruit recipe taste lush.

I’m going to try this Onion Marmalade recipe as I made your Beetroot Chutney last autumn and everyone loves it.

Do you think the acidity from the vinegar and onions in the recipe would be enough to make this recipe safe for ‘canning’/processing for longer term storage? If not, then what would I add for this… I was thinking citric acid (powdered)… but would this change the flavour?


Onion Marmalade Serving Suggestions

This marmalade makes a wonderful glaze for meats and seafood, and is particularly good on a roasted ham.

But one of my favorite ways to serve this is as a simple appetizer on top of cream cheese or a flavored Boursin cheese. It's really good.

And I love serving different foods for guests other than what you can find in stores - it really personalizes it and helps it seem more special.

I hope you enjoy this marmalade, too!

Note: if you need more info on how to can, you can read Boiling Water Canning Steps here or view this video:


In a medium saucepan, heat oil over medium-low heat. Add onions and saute until they soften and become translucent about 10-15 minutes.

Mix in sugar and cook 2 minutes or until sugar has dissolved. Carefully add vinegar and wine (or juice). Increase the heat and bring to a boil. Reduce heat to a simmer, add salt to taste, and cook until the liquid has evaporated and onions are caramelized and completely tender, stirring frequently. This will take anywhere from 30 to 60 minutes. Watch the onions carefully, so they don't burn.

Serve warm or cool and store covered in the refrigerator. Reheat as necessary.


  • 1tbsp olive oil
  • 500g red onions, peeled and finely sliced
  • 1tbsp mustard seeds
  • 2 cloves garlic, peeled and finely sliced
  • 1 red chilli, deseeded and chopped
  • 60g light muscovado sugar
  • 100ml red wine
  • 100ml balsamic vinegar
  • A handful of thyme sprigs
  • 2 small jars, sterilised

Heat the oil in a large pan with the onions and mustard seeds. Cook for 15 mins. Add the garlic, chilli and sugar, and 5 tbsps water. Cover and cook for 15 mins. Add the wine, vinegar and thyme sprigs.

Bring to the boil, then simmer for 20-30 mins until the mixture is syrupy. Remove thyme.

Spoon into the hot, sterilised jars, seal and label. The marmalade will keep 2 months.


Red Onion Marmalade (Red Onion Jam)

  • Author: Emily Dingmann
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1 x
  • Category: Appetizer
  • Method: Stove
  • Cuisine: American

Description

Red Onion Marmalade (Red Onion Jam) is a salty, sweet, and perfect component to cheese platters, eggs, or sandwiches.

Ingredients

  • 1 large red onion
  • 1 Tbsp . butter
  • 2 Tbsp . brown sugar
  • 2 Tbsp . soy sauce
  • 1/2 cup red wine
  • 1 french baguette
  • large log goat cheese

Instructions

Slice onion in half length-wise and then thinly slice into half moons.

Heat medium saute pan over medium-high heat and add butter to pan.

When the butter sizzles, add onions, and turn heat down to medium-low.

Cook onions, stirring occasionally, for about 15 minutes until they are mostly browned.

Sprinkle brown sugar over onions and stir until sugar dissolves (just a minute or two).

Add soy sauce and wine to pan, and cook over medium-low heat, stirring frequently until liquid has evaporated, about 10-15 minutes.

Taste and season with salt & pepper if necessary.

Notes

  • Add it to eggs in the morning, spread it on a sandwich for extra flavor or use it as a topping for fish or chicken at dinner time. And for snacks, serve with a goat cheese or cheddar and baguette slices.

Keywords: cheese platter, red onion jam, spread

Did you make this recipe?

Be sure to tag me when you make it, I love to see your creations! And if you’ve made it, will you please leave it a ⭐️ rating below? It helps me out a ton!❤️


There is a series of fun condiments, Red Onion Jam, Red Onion Confit, Caramelized Red Onions, and Red Onion Marmalade. Basically, they’re pretty much all the same thing with lots of different names! It’s a rich, silky, sweet & tart condiment. And it really should be in everyone’s fridge.


This marmalade is a fabulous play on flavors. It’s the kind of condiment that might cause you to pause for just a beat when you taste it. Just for a quick minute, as your taste buds and mind try to reconcile all the flavors jumping out at you. And after that brief pause, there’s no doubt you’ll wrap your mind around it and as you reconcile all the flavor and silky deliciousness.

About Red Onion Marmalade:

And then you’ll want more of this delicious condiment and more of whatever you’re eating it with. Heck, you’re probably going to find that what you’re eating becomes a secondary object, nothing more than a vehicle to get more of this Red Onion Marmalade in your mouth!

That being said, this condiment isn’t going to overpower anything you might put it on it’s fresh and vibrant and silky, and it has a jammy mouthfeel and a bit of brightness from the vinegar but it’s also gorgeous and mellow and going to complement many items you might use it on.

I love it with my Arancini instead of a marinara sauce. As a matter of fact, you’ll want to make Risotto just to make the Arancini, just to serve with this!! Spread on bread for a sandwich, maybe turkey or chicken, or dollop onto crackers spread with cream cheese or ricotta. While you’re at it, maybe you’ll want to broil up or grill a few crostini for a more substantial appetizer. Spread this on burgers, beef, lamb or maybe chicken. Layer it in your grilled cheese. Dollop a little on a creamy soup to dissolve or melt in or toss some in the butter for your Brussels Sprouts. I’m sure, once you have a jar on hand, you’ll just “know” what else to add a little onion jam to (or on.)

Red Onion Marmalade with Arancini

Making Red Onion Marmalade:

This is a very simple marmalade, but don’t be deceived – it is absolutely delicious. The small quantity assures this is a little something you can cook in a reasonable time, maybe while you’re making dinner or just hanging around the house. This recipe isn’t developed for canning, but a jar will keep for weeks in the fridge with no problem.

I love my Red Onion Marmalade just as is, but there are so many ways this can be varied to suit your palate or just to tinker if you like to do that. A little garlic is wonderful in this and all kinds of herbs or spices can complement the jam. Maybe a little thyme or oregano for an earthiness or you might want to go with something along the lines of spices that might be often used in pickling. Mustard seeds, black pepper, coriander or ginger can be added for more complexity. And you can always vary or change up the sugar, maybe honey or brown sugar or molasses, and the same with the vinegar. Balsamic or another vinegar can take this in another, unexpected direction.

Saving Money on Red Onion Marmalade:

Red Onions do go on sale now and then, but store really well. I often look for them at Aldi where they’re inexpensive but come in a bag of several red onions. That’s when it’s nice to have a few recipes featuring them to use them up. Even not on sale, an onion is about 40 cents. Peel your onions carefully, leaving as many layers intact as possible…most of the healthful nutrients (just like with many vegetables) lie just below the skin.

I have a little strategy for buying olive oil – using coupons and sales to lower the price. I also look for new brands and stock up – heavy competition means that when a new brand comes to the store, it is often at a fantastic price for a few weeks, then
settles in at around the same price as the others. Olive oil is generally a great price at both your buyer’s club and Aldi if you have access to either.

Most vinegar is on sale around Easter, often unadvertised, and not just white vinegar like you expect, but better vinegar too. The specialty vinegar will usually be on sale throughout the summer, too. Stock up when you see it on sale because great sales other times of the year are much less likely and vinegar is a component of so many recipes, especially if you make your own salad recipes.


Onion marmalade

Onions as far as the eye could see. So maybe not quite that many but I did have a serious over-supply last week. I could have sworn I was out of them so bought a kilogram bag at the markets on Sunday. Little did I know, I not only had onions but, I already had a full bag in the fridge along with a few loose ones.

I know onions last a while but even I didn’t need 2.5kg of onions sitting around nor did I have the fridge space to spare.

My night time reading is quite often cookbooks and last weeks book of choice was the Country Women’s Association preserves book which just happened to have a recipe for onion marmalade that used 1kg of onions – perfect!

It’s another recipe for the 4 ingredient ladies this one – just onions, salt, sugar and vinegar. It’s seriously low-budget too with the total cost coming in at about $6 total. I didn’t even need to buy anything else.

The recipe just called for ‘vinegar’ so I had to take a punt on what sort to use. I went for 1/8 balsamic and the rest white. You’ll need a rather large pot to make this in and the wider the better.

Start with just the sugar and vinegar in the pot and heat it over medium heat, stirring, until the sugar has dissolved then bring it all to a boil.

The slicer attachment on my food processor was christened with this recipe and I honestly don’t think I could have made it without it. My eyes were tearing up just peeling the onions. The next day I was recalling my marmalade-making to mum. She got a great bargain on onions a few weeks earlier and made the same thing in the slow-cooker but cutting the onions by hand, she was cursing the onion man’s smooth talking sales skills by the time they were all sliced.

Add all the onions to the pan and again bring it to a boil. Reduce to a simmer and let it simmer away for 2 to 2 1/2 hours or until the onions are transparent and the liquid is syrupy. I left mine for 2.5 hours. After that time, taste it and adjust the seasoning if you need to. I added a little extra salt to mine.

Rescuing a dead loaf of bread

Two days before I’d had a terribly failed attempt at a new multigrain bread recipe. It was meant to be a tall, fluffy loaf. As you can see from the slices, it was miserably flat. All was not lost though. I sliced it up very finely, lay the slices on a baking tray and sprayed them with a little oil and a sprinkle of salt then baked them until they crisped up. Stored in an air-tight container, they’ll keep for ages.

Once the onions are ready, bottle them up. Apparently they will keep for ages and ages and only get better with time.

I’ve already got recipes flying around in my head but pairing it simply with feta in a fritata or tart sounds like a good place to start. Top a steak with it, serve it with cheese and crackers, stir it into a casserole – whatever you do you’ll love it. Enjoy!


Watch the video: Σπορα κρεμμυδιου στα δουμπια χαλκιδικης


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