This Onion Marmalade tastes wonderful when served with cheese & biscuits
A close-up of the onion marmalade, just after cooking
There’s a well known franchised group of “Food Halls” in South Africa which sell a delicious Onion Marmalade. My husband and I both love it and it is always one of the things which we bring back home to Tanzania with us after a visit, or ask people to bring for us when they come to visit us from South Africa.
Of course, no matter how many jars we bring home with us, supplies do eventually run out so over the years I’ve learnt how to make my own by researching various recipes both online & in my cookbooks and I can honestly say that this recipe below is a very close match to the ‘original’ !
This onion marmalade goes wonderfully with roast chicken, pork or a nice piece of steak. I also like to serve it with cheese, and with cold meats too – it goes particularly well with ham -:
Of course, no matter how many jars we bring home with us, supplies do eventually run out so over the years I’ve learnt how to make my own by researching various recipes both online & in my cookbooks and I can honestly say that this recipe below is a very close match to the ‘original’ !
This onion marmalade goes wonderfully with roast chicken, pork or a nice piece of steak. I also like to serve it with cheese, and with cold meats too – it goes particularly well with ham -:
Tangy & Sweet Onion Marmalade
300 gm’s red Onions, sliced
1/3 cup Balsamic Vinegar (you can also use red grape vinegar)
1/3 cup Red Wine (I use white wine instead sometimes, & it still works well)
¼ cup brown Sugar
¼ cup Honey
2 tbsp Lemon Juice
Place all the ingredients into a small saucepan and bring to the boil whilst stirring. Once the sugar has dissolved, turn the heat down & allow to simmer for 30 to 40 minutes, stirring occasionally. Once the mixture has thickened a little & reduced by at least half, remove it from the stove and allow to cool before placing in a sealed jar in the fridge (it will thicken further on cooling). This will keep, refrigerated, for 2 to 3 weeks. This recipe makes enough to fill a +- 300 gm jar.
300 gm’s red Onions, sliced
1/3 cup Balsamic Vinegar (you can also use red grape vinegar)
1/3 cup Red Wine (I use white wine instead sometimes, & it still works well)
¼ cup brown Sugar
¼ cup Honey
2 tbsp Lemon Juice
Place all the ingredients into a small saucepan and bring to the boil whilst stirring. Once the sugar has dissolved, turn the heat down & allow to simmer for 30 to 40 minutes, stirring occasionally. Once the mixture has thickened a little & reduced by at least half, remove it from the stove and allow to cool before placing in a sealed jar in the fridge (it will thicken further on cooling). This will keep, refrigerated, for 2 to 3 weeks. This recipe makes enough to fill a +- 300 gm jar.
