Red Onion Marmalade Recipes

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RED ONION MARMALADE



Red onion marmalade image

Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch

Provided by Barney Desmazery

Categories     Condiment, Side dish, Snack

Time 2h15m

Yield Fills about four 500ml jars

Number Of Ingredients 10

2kg red onions or regular onions
4 garlic cloves
140g butter
4 tbsp olive oil
140g golden caster sugar
1 tbsp fresh thyme leaf
pinch of chilli flakes (optional)
75cl bottle red wine
350ml sherry vinegar or red wine vinegar
200ml port

Steps:

  • 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, they're 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. It's 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.

RED ONION MARMALADE



Red Onion Marmalade image

Provided by Food Network Kitchen

Categories     condiment

Time 1h

Number Of Ingredients 0

Steps:

  • Cook 2 thinly sliced large red onions in a skillet with 1/4 cup olive oil over low heat, covered, until golden, 30 minutes. Stir in 3 tablespoons cider vinegar, 2 tablespoons brown sugar and 1 teaspoon grated peeled ginger; season with salt. Cook until thick, about 20 more minutes.

RED ONION MARMALADE



Red Onion Marmalade image

Got this out of the local paper. It is so good! You could use it on almost anything. It goes great on grilled cheese too! I'm not sure how many servings it makes.

Provided by WI Cheesehead

Categories     Sauces

Time 35m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 7

1 1/2 lbs red onions
3 tablespoons unsalted butter or 3 tablespoons Earth Balance margarine
1/4 cup sugar
1 cup dry red wine
1/4 cup balsamic vinegar, plus
2 -3 teaspoons balsamic vinegar, if needed
1/4 teaspoon salt (to taste)

Steps:

  • Halve onions lengthwise and cut into thin slices.
  • Heat butter in large heavy skillet set over medium heat.
  • When melted and hot, add onions and sugar and stir occasionally until onions are soft and start to caramelize, 10 to 15 minute.
  • Add wine and 1/4 cup vinegar and stir until mixture almost comes to a boil.
  • Reduce heat and simmer until liquids have evaporated and onion is shiny, 15 to 20 minutes.
  • Remove from heat and sprinkle in salt, adding more if needed.
  • For tarter taste, stir in another 2 to 3 teaspoons vinegar.
  • The marmalade can be prepared 5 days ahead; cover and refrigerate.
  • Reheat, stirring, just to warm before using. Makes about 1 1/2 cups.

RED ONION MARMALADE



Red Onion Marmalade image

Great recipe to serve in so many different ways - perfect with grilled steak, chicken, or even as an appetizer with crackers.

Provided by kdominy

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 40m

Yield 8

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon butter
2 large red onions, thinly sliced
¼ cup white sugar
1 cup dry red wine
¼ cup balsamic vinegar
salt to taste

Steps:

  • Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 11.7 g, Cholesterol 3.8 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 14.9 mg, Sugar 9.1 g

SOMERSET RED ONION MARMALADE #1



Somerset Red Onion Marmalade #1 image

Adapted from Margarite Patten's Every Day Cook Book Apple Chutney Recipe. It's thick and sweet and very good with ham or cheese.Try it on cheese on toast or add it to the gravy for sausage and mash. I also add it to meatloaf in the mixing. For a darker richer taste substitute the 1/2 pint of red wine vinegar for 1/4 pint each of red wine vinegar and balsamic vinegar.

Provided by Pearlesyarn

Categories     Chutneys

Time 1h

Yield 2 Half litre jars

Number Of Ingredients 6

3 lbs red onions, after peeling and slicing thinly
1/2 pint red wine vinegar
1 teaspoon pickling spices
1 teaspoon salt
1 teaspoon ground ginger
12 ounces soft brown sugar

Steps:

  • Put the thinly sliced onions into a large heavy bottomed pan that has a tight fitting lid together with the vinegar and simmer until soft.
  • Add the spices, salt and ginger and stir.
  • Add the sugar and boil steadily until the marmalade is thick and a wooden spoon drawn through the mixture leaves a distinct gap.
  • Spoon into hot preserving jars and seal.
  • Store in a cool, dark, dry cupboard. Can be used immediately but improves with keeping and will keep well for a year.

Nutrition Facts : Calories 944.5, Fat 0.7, SaturatedFat 0.3, Sodium 1247.4, Carbohydrate 231.4, Fiber 11.7, Sugar 193.9, Protein 7.8

RED ONION MARMALADE



Red Onion Marmalade image

A jar will make a wonderful addition to a food basket. On the gift tag, suggest serving this savoury marmalade with meats, such as pork, lamb or beef. Or serve with crackers and a creamy cheese.

Provided by Elly in Canada

Categories     Onions

Time 21m

Yield 3 cups

Number Of Ingredients 6

1 orange
3 cups granulated sugar
1 1/2 cups thinly sliced red onions
3/4 cup red wine vinegar
1/2 teaspoon salt
1 (85 ml) envelope liquid pectin

Steps:

  • With vegetable peeler, peel rind from orange in long strips.
  • Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside.
  • In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat.
  • Using tongs, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight.
  • Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool.
  • Check that lids curve downward; refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
  • Variation:.
  • Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes.

Nutrition Facts : Calories 828.1, Fat 0.1, Sodium 390, Carbohydrate 213.2, Fiber 2.2, Sugar 207.3, Protein 1.1

RED ONION MARMALADE



Red Onion Marmalade image

Bryan Sikora's red onion marmalade is used in the delicious Herb Crepes with Wild Mushrooms recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 1 cup

Number Of Ingredients 8

4 whole cloves
6 black peppercorns
4 allspice berries
1 fresh bay leaf
1 cup chopped red onion
1/2 cup red wine
1/2 cup red-wine vinegar
1/4 cup light-brown sugar

Steps:

  • Wrap cloves, peppercorns, allspice, and bay leaf in a small piece of cheesecloth and tie with kitchen twine to enclose.
  • Place onion, wine, vinegar, and sugar in a small saucepan; stir to combine. Add spice sachet and cover saucepan. Place over medium heat and simmer until onions are translucent and liquid is syrupy, about 30 minutes.
  • Remove saucepan from heat, discard spice sachet, and let cool slightly before serving.

RED ONION MARMALADE



Red Onion Marmalade image

Categories     Condiment/Spread     Ginger     Onion     Vinegar     Raisin     Sherry     Bon Appétit     Ohio

Yield 2 1/2 Cups

Number Of Ingredients 8

1/4 cup olive oil
6 cups thinly sliced red onions (about 3 1/4 pounds)
1/2 teaspoon dried crushed red pepper
1 cup (packed) dark brown sugar
3/4 cup apple cider vinegar
1/2 cup dry Sherry
1 1/2 tablespoons grated peeled fresh ginger
1/2 cup raisins

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Add brown sugar, vinegar, Sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes. Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes. Season to taste with salt and pepper. Cool completely. (Can be prepared 4 days ahead. Cover and refrigerate.)

ONION MARMALADE



Onion Marmalade image

Onion marmalade is kind of a game changer for burgers, grilled cheese, or even a charcuterie board. It's called a marmalade because the knife cut we use is long and stringy, kind of like a citrus.

Provided by Justin Devillier

Categories     condiment

Time 1h15m

Yield 2 servings

Number Of Ingredients 5

6 medium yellow onions, about 8 cups, thinly sliced
2 tablespoons vegetable oil
1/2 cup sugar
salt
1/2 cup apple cider vinegar

Steps:

  • Thinly slice the onions by first cutting in half, then removing the core at an angle. Thinly slice the onions like a fan. Over medium heat, add the oil followed by the onions. The onions will start to sweat and cook down, releasing their liquid. Continue to cook over low heat, stirring every 2-3 minutes until the moisture is gone, 20 minutes or more as needed, depending on moisture level of the onions.
  • When all of the moisture's been cooked out of the onions, turn the heat back to medium, add the sugar, a pinch of salt, and the vinegar and bring to a boil to dissolve the sugar and combine. Turn the heat to low and reduce until the mixture is a thick jam, about 45 minutes.

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