The important thing is to cook the onions down really well and evaporate all the moisture before you go for the browning part. Then simmer in the vinegar and sugar. I don’t use too much oil either and only use sunflower oil as it lets the flavour of the onions come through.
Ingredients for Onion Marmalade:
- 2 k onions finely sliced. (I use the magimix)
- 4 tablespoons of sunflower oil or a light oil with no taste
- 100g dark brown sugar
- 150g white sugar
- 350ml vinegar (I use distilled white as I prefer the sharpness but you can use whichever you like so long as it has an acidity level of at least 5%)
- 1 and ½ teaspoons salt
- ½ teaspoon ground black pepper.
Method for Onion Marmalade:
- Cook the onions in 2 batches – eg 1 k of sliced onions in 2 tabs of oil. Cook slowly with 1 tablespoon of sugar until they are collapsed and about a third of their original quantity then increase the heat and cook until browned. Be careful because at this stage they can burn.
- Put the first lot of onions into a bowl and then cook off the second kilo of onions.
- Then put all the remaining ingredients into the jam pan with the onions and simmer until the contents of the pan are syrupy.
- Pot and store.
Put a best before date of a year and a once opened store in the fridge and use within four weeks on the jar. Makes between 4 and 5 x 12 oz jars.