Sticky onion marmalade

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Close up of a small bowl full of onion marmalade.

5 from 9 votes

Onion marmalade is delicious as part of a ploughman's lunch, or any cold spread with meats and cheese. This recipe for onion marmalade is simple to make and a great place to start if you have no experience with chutney and preserves.

Servings: heaped spoons (three jars)

Author: Helen Best-Shaw

Prep Time10

Cook Time1 30

Ingredients

1 kg onions - white, red or a mixture
75 g butter - omit the butter and use extra olive oil if you want to avoid dairy
2 tbs olive oil - extra virgin
2 cloves garlic - peeled and finely chopped
70 g sugar - soft brown is ideal
2 tbsp balsamic vinegar
75 ml cider vinegar

Optional

1 tsp dijon mustard - smooth
½ tsp dried herbs - oregano or thyme

Instructions

Peel and slice the onions into half moons, about ½ cm (¼ inch) thick.
Put the butter and oil in a big heavy pan (I use a heavy cast iron casserole dish)and melt over a low heat. Stir in the onion to coat it thoroughly with the oil and melted butter.
Sauté the onions on a low heat, stirring from time to time until they are sticky and soft. The key here is to go slowly. You want to soften rather than fry them.
Don't be tempted to turn the heat up and rush this stage, which takes at least 20–30 minutes. Using a good solid pan will really help to prevent hot spots, so that the onions cook evenly.
Add the rest of the ingredients and stir in. At this stage you may think there is too much liquid, but don't worry. It will all cook down to make a lovely sticky final marmalade.
Turn the heat right down and leave it to do its thing. Stir from time to time, swiping the spoon all over the bottom of the pan to check that nothing has stuck. Again, do not rush this stage, which can take up to an hour.
The onion marmalade is ready once the onion is a rich dark brown, shiny and sticky with no liquid in the pan. You can test it by drawing a spoon across the bottom of the pan, where it will leave a clear trail for several seconds.
Remove from the heat and transfer to clean sterilized jars and seal. Once cool, keep in the fridge and eat within 2 to 3 weeks.

Notes

Nutritional Information:

This recipe is 4 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.