“True friends chop the onions and cry together.”
‘The New Land’, Ljupka Cvetanova
So easy to make and gorgeously, goey-sweet. Perfect with a slab of brie and Poppy Seed Fiscelles. Bring French je ne sais quoi to your guests.
Makes 1 jar
3 tbsp olive oil * 910g (2lb) onions, thinly sliced * 2 garlic cloves, crushed * 140g (5oz) soft brown sugar * 125ml (4 floz) red wine * 150ml (5 floz) red wine vinegar * 2 tbsp balsamic vinegar * 1 sprig of thyme, leaves only * a pinch of salt & freshly ground black pepper * 1 x 455g (1lb) jam jar
Wash and sterilise the jar in a moderate oven for 5 minutes. Heat the olive oil in a heavy-bottomed pan, then very gently cook the onions and garlic for 30 minutes, stirring now and again, until soft and slightly caramelised. Add a third of the sugar and cook for another 15 minutes. Then add the rest of the sugar, the wine and vinegars, and slowly simmer for approximately 20 minutes, until most of the liquid has evaporated. Add the thyme, salt and pepper and cook for 1 more minute. Ladle the onion marmalade into the jar, add a circle of greaseproof paper on top and seal with the lid. Store in the fridge once opened, for up to a month.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section OUTDOOR ENTERTAINING, a selection of easy recipes for the barbecue or when entertaining your guests at a garden party.