Sweet and Sticky Homemade Onion Marmalade

I bought a bag of onions the other day and I really needed to do something as we were not eating them fast enough and was worried they would go to waste. 

So I decided to make an onion marmalade. Most of the recipes is for a red onion marmalade but I actually think the normal brown onions that I had worked out pretty well. 

It was funny, as my husband was not interested in the marmalade and as I was making it he said we could have done something else with the onions. I just told him - you don't have to eat it.  

Well, now... what can I say he wants to eat it on everything. 

It goes really nice with meat especially pork, sandwhiches with cold meat and nice cheese, and burgers.  I made chicken burgers the other evening, where I grilled chicken breast sliced on a bun with lettuce, tomato, put brie cheese immediately on top of the chicken for it to melt, and then top it with this gorgeous sweet onion marmalade. As Oom Oubaas says in 7de laan: '... nou dit was kos van die boonste rak" (... Direct translation - "food from the top shelf").

It is actually really easy to make. The onions are browned and then hit with the acidity of wine and balsamic vinegar along with the sweetness of quite a bit of sugar. Mmmmm delish!!

INGREDIENTS:

2 kg of onions (I think I used a total of 8 or 10 onions. Sliced in thin half rings)
500g white sugar
250g muscadova sugar
500 ml red wine
250ml good quality balsamic vinegar
Good pinch of dried thyme
Season with salt
Good knob of butter - don't be shy
15ml extra virgin olive oil


DIRECTIONS:

Once you have passed the aweful job of peeling and thinly slicing 8 onions you can now start with the fun bit of cooking them.

Turn up the heat to high to medium-high, saute the onions with the salt, thyme, olive oil and butter. Stir to make sure the onions are well coated with the oil/butter.  Cook covered with a tight lid for about 30 minutes or until nice and soft. Continue to cook stirring every 5 to 10 minutes until the onions begin to turn golden brown.

 Add the sugar, muscadova sugar, red wine, and balsamic vinegar. Cook over medium heat until vicious. To test if it’s the right consistency,  dragg a spoon against the bottom of the pot. If it leaves a long valley, then its done.

WARNING:

Do not walk away from this once it gets to this stage. There is enough sugar in this that it can burn and create sugar concrete on the bottom of your pan.

Remove from heat and let it cool before storing.

Place in a sterlized glass jar or heat resistant container. Cover and refrigerate.

Because this is acidic and high in sugar, its excellent for long term storage. It will keeps in the fridge well for at least 2 months. Because of the butter the fat may become solid at the top after cooling. Do not fret, simply scrape it off and dispose of it. If the marmalade becomes too thick after cooling, simply reheat in the microwave for 30 seconds.

And that is how its done - quick and easy and very very tastey!!!

Enjoy!!