Caramelised red onion marmalade

Customer recipe from S.H.


Will make 1-2 jars.

  1. 1.5 kilo (red) onions
  2. 25ml (olive) oil
  3. 200g brown sugar
  4. Sprig of thyme
  5. 250ml vinegar (red wine, sherry or berry vinegar, can be a mix)
  6. 250ml red wine
  7. 100ml red port



  1. Peel and half the onions and slice thinly. Put them into a heavy bottomed pan with the thyme and oil on medium heat and give a good stir for few minutes. Lower heat and cook - uncovered- gently over a very low heat for at least 2.5 hours but the longer the better. I always aim for 4 or even 5 hours! Stir every now and then. Volume will reduce a lot. 
  2. Once the onions are dark and soft, remove sprig of thyme.
  3. Add the sugar, vinegar, wine and port and stir all through. Turn up the heat to a simmer and cook further for 30 minutes to an hour until the marmalade is sticky and dark and liquid has mostly reduced.
  4. The marmalade is ready when drawing your spoon accross the bottom of the pan clears a path that slowly fills with sticky juice.
  5. Transfer the marmalade into hot, sterilised jars and let it cool. Store in fridge up to 2 months.

Lovely with (goat) cheese or pate.