Red onion marmalade

Need a gluten free and lacto ovo vegetarian condiment? Red onion marmalade could be a spectacular recipe to try. One serving contains 97 calories, 1g of protein, and 4g of fat. This recipe serves 40. For 57 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 993 people have made this recipe and would make it again. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes. A mixture of red wine, red wine vinegar, port, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 7%. Flatiron Steak with Herbed Red Bliss Potatoes, Red Onion Marmalade and Red Wine Demi-Glace, Red Onion Marmalade, and Red Onion Marmalade are very similar to this recipe.

Servings: 40

 

Ingredients:

2kg red onions or regular onions

4 garlic cloves

140g butter

4 tbsp olive oil

140g golden caster sugar

1 tbsp fresh thyme leaf

75cl bottle red wine

350ml sherry vinegar or red wine vinegar

200ml port

Equipment:

wooden spoon

sauce pan

frying pan

Cooking instruction summary:

Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, theyre really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part. Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. Its done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

 

Step by step:


1. Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, theyre really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.

2. Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. Its done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.


Nutrition Information:

Quickview
96k Calories
0.64g Protein
4g Total Fat
9g Carbs
0% Health Score
Limit These
Calories
96k
5%

Fat
4g
7%

  Saturated Fat
2g
13%

Carbohydrates
9g
3%

  Sugar
6g
7%

Cholesterol
7mg
3%

Sodium
29mg
1%

Alcohol
2g
15%

Get Enough Of These
Protein
0.64g
1%

Manganese
0.11mg
5%

Vitamin C
4mg
5%

Vitamin B6
0.08mg
4%

Fiber
0.88g
4%

Potassium
112mg
3%

Folate
9µg
2%

Magnesium
8mg
2%

Phosphorus
21mg
2%

Vitamin E
0.29mg
2%

Vitamin A
97IU
2%

Calcium
18mg
2%

Iron
0.31mg
2%

Vitamin B1
0.03mg
2%

Copper
0.03mg
1%

Vitamin B2
0.02mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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