Onion Marmalade

Yes, you read that correctly. Even onions can be used to make an excellent marmalade, which is served alongside roasted or boiled meat. It is also a more than welcome addition to a cheese platter or canapés.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 3 spoons Oil, olive

  • 1 kg Onion, raw

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 200 ml Alcohol, Wine, Red

  • 3 spoons Vinegar, balsamic

  • 3 spoons Vinegar, distilled

  • 6 spoon Sugar, brown

Steps

  1. Peel the onions and cut them in half, then remove the root ends. Slice them thinly. Heat oil in a large pot with a thick bottom. Add the sliced onions to the hot oil and lightly season with salt and pepper. Cook the onions over medium heat, stirring occasionally, for about 30 minutes or until they soften and become translucent.

  2. Then slightly increase the heat and pour the wine and vinegar over the onions. Stir the ingredients well with a spoon and let them come to a boil.

  3. Once the ingredients in the pot come to a boil, reduce the heat, add the sugar, stir well, and simmer slowly for another 30 to 40 minutes or until most of the liquid has evaporated and the onions are completely softened. Taste the marmalade and season further if desired.

  4. Fill canning jars with the prepared marmalade, seal them tightly, and let them cool.

  5. Store the cooled jars in a dark and cool place, where they should sit for at least one month before use.

Nutrition Information (Per 100g)

  • Calories: 65.2 kcal
  • Fat: 2.9 g
    • Saturated Fat: 0.29 g
  • Carbohydrates: 8.89 g
    • Sugars: 3.86 g
  • Protein: 0.97 g
  • Fiber: 1.06 g