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| Perfectly sticky and sweet onion marmalade |
Unfortunately it was too long ago to remember what worked best so today I've pretty much started from scratch.
The epic fails were recipes I found online all of which turned out to be more like caramelized onion than anything of a preserve... I eventually resorted to going with what I know about making actual jam and marmalade and got the result I was after (after burning a batch of course!)
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| Caramelized Onion (FAIL) |
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| Right recipe but burned and overcooked (EPIC FAIL) |
- 1kg onions (it makes no difference what kind of onions you use - I've tried yellow, brown and red onions and they were all very similar)
- Lug of Olive oil for frying
- 1 kg Brown Sugar
- 1/2 cup brown vinegar (again, not essential which type of vinegar you use. Balsamic works pretty amazingly too but you end up with a much sweeter marmalade rather than the slightly tangy version with spirit vinegar)
- 15ml Lemon Juice (this is for pectin rather than flavour)
- 5ml Sea Salt
Thinly slice onions and fry gently (not brown) in olive oil to soften. This is probably the most important step in the process as once you add the other ingredients the onion won't cook any softer. Once the onions are soft, add sugar, vinegar, lemon juice and salt. Allow the the sugar to dissolve slowly over low heat and then bring to a fast boil. Boil until the mixture turns dark and sticky. I've bottled the marmalade as I would any other jam or preserve - seal in hot, sterilized jars and it will keep for ages (I'm not going to commit to a timeline here but will suffice to say I've just finished a jar form a year ago and it was perfect - pity I had to reinvent the recipe too!)
Serving suggestions:
Serve on top of brie cheese on homemade burgers
Amazing on crackers with pretty much any kind of cheese (strong cheeses are my favourite with the sweetness of the marmalade)
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