Prep 10 mins
Cook 50 mins
This onion marmalade will last for up to two months if stored in sterilised jars and makes a great staple to enjoy with cold meats, cheeses and meat pies.
- 3 large onions, thinly sliced
- 3 garlic cloves, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon black mustard seeds
- 1 teaspoon coriander seed
- 3 tablespoons red wine vinegar
- 4 tablespoons dark muscovado sugar
- salt & freshly ground black pepper
- Tip the onions into a large, heavy-based pan and add the garlic, olive oil, mustard and coriander seeds.
- Stir well to combine and then cook gently over a low heat for 20 minutes, stirring occasionally.
- Stir in the vinegar and sugar and continue to cook for another 10-20 minutes until the onions have become completely translucent and the marmalade well reduced, stirring occasionally.
- Stir in 4 tablespoons of water and continue to cook for another 10 minutes until the marmalade is well thickened and slightly sticky. Season to taste.
- If you are not planning on using the onion marmalade immediately, wash a couple of jam jars, rinse thoroughly, then dry in a warm oven. Stand them upside down on a clean tea towel.
- If you are using jam jars, fill them, then cover the marmalade with a disc of waxed paper while still hot or else completely cold, then seal with a dampened disc of clear plastic, secure with an elastic band and screw back on their tops.
- Label and store in a cool, dark place for up to 2 months, then use as required.
- Otherwise transfer the marmalade into a serving bowl, cover with clingfilm and chill until needed.