Onion Marmalade

Onion Marmalade
Onion Marmalade

400 gm onions (peeled weight) finely sliced

2 tbsp oil

3 sprigs fresh rosemary

Small clove of garlic finely chopped

225 ml white wine

3 tbsp wine vinegar

2 tbsp brown sugar

1 tbsp grated green ginger

Salt and pepper

Heat the oil in a heavy bottomed saucepan and add the onions, garlic and rosemary.

Cook over a medium heat, stirring frequently until the onions begin to turn brown (about 10 minutes).

Add the wine, vinegar, sugar, ginger, and salt and pepper to taste.

Simmer gently for 1 ΒΌ hours until most of the liquid has evaporated.

Remove the rosemary.

Store in a sealed jar in the fridge.

Can be served with crackers, on cheese or meat sandwiches, with fritters or cold meat, or with a curry.

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