When I was working as a chef, I primarily managed the starter and tapas section of the kitchen. We used to make Red Onion Marmalade as an accompaniment for a couple of different appetisers. I’ll be featuring at least one of them soon on the blog! Needless to say, I would be making a huge batch of this stuff pretty much every week as we went through so much of it. Making it now, there is something pretty nostalgic about it for me (trying to forget the streaming red eyes, from chopping literally hundreds of onions.)
This chutney is so versatile – you can use it in so many ways. It’s great as a starter on top of sliced, toasted baguette, or served with a cheese plate. It also is a great accompaniment to a host of dishes.
I’ve included directions in this recipe for more than one person. Since it will keep for a few months in the fridge it really would be a shame to just make one portion when you could batch cook and get weeks of use from this chutney. This makes 8 portions of 2 tbsp each. It will fill around 3/4 of a medium sized jam jar.
To store, sterilise a jam jar by washing the jar and lid well and then drying in an oven set to 150°C for around 20 minutes. Keep sealed in the fridge for up to 6 months. Why bother buying the ready made stuff?
Red Onion MarmaladeCourse: Starter / SideCuisine: ChutneyDifficulty: Easy
8servings (2 tbsp per serving)
A sweet and rich red onion marmalade with a hint of mustard which is easy to make and will keep for months. It makes a beautiful accompaniment to cheese dishes and platters
500g red onions, thinly sliced
1 tbsp olive oil
100g caster sugar
75ml balsamic vinegar
75ml red wine vinegar
2 cloves garlic
15g dijon mustard (2 tbsp)
- Heat the oil over a medium heat in a large saucepan and add the red onion, stirring well to coat the onions.
- Continue to cook the onions for around 20 minutes, stirring often. You want them to soften and start to caramalise, but not turn brown.
- Add half the sugar to the pan and cook for a further 10 minutes, stirring regularly to mix everything together well. Add the balsamic vinegar, red wine vinegar, garlic and mustard and combine.
- Cook for a further 30-40 minutes at a medium heat – the mixture shouldn’t be boiling but gently simmering. It’s done when the onions are coated in a thick, dark and rich sauce which won’t drip off a spoon. If it does it’s still too thin.