Red Onion Marmalade recipe by Buckingham’s restaurant Derby

Red Onion Marmalade recipe by Nick Buckingham

A mellow red onion marmalade makes a wonderful relish to accompany all sorts of dishes from cold meats, pates and cheese to grilled meats and steaks. Plus it adds zest and flavour to many vegetarian dishes. The marmalade keeps well if bottled in sterilised jars and refrigerated, so you can make a bigger batch and store it until needed.

Amount
1 Pint

Ingredients
4 Red Onions
½ pt Water
¼ pt Red Wine
110g / 4 oz Sugar

Method
Slice the red onions very thinly. Cover with the water and red wine and bring to boiling point. Simmer together until the onions are really soft.
Add the sugar and stir in until it dissolves.
Bring the pan back to the boil and cook at a simmer until the mixture becomes a thin marmalade and no longer looks liquid. Stir regularly once the mixture is reducing, so that the onions don’t stick and burn.

To Serve
Serve in small bowls for people to help themselves or else put a dollop of the marmalade on top of a steak or burger or crostini.

Points to Watch
Ensure the onions are really soft before adding the sugar.

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