If you could walk into my kitchen and open my fridge, I guarantee, one thing you will almost always find in there is Balsamic Onion Marmelade. It’s simply the best sweet-savory condiment there is. It’s super versatile and always brings a punch of flavor and rounds of a dish beautifully.
I use it on sandwiches and toasties as a base. I enjoy having it with poached eggs or tucked inside a breakfast wrap and without fail as a topping on warm veggie salads. Oh, and of course a hit on a cheeseboard.
The only part that you might not love because I’ve not yet come across someone that enjoys it, is chopping the onions. I sometimes use my twister chopper, but it can’t hold much, and I don’t like struggling, so I endure the teary eyes while knowing the sweet taste of the marmalade awaits me as a reward.
I usually use Hullett’s treacle sugar, it’s fantastic. You can use caramel sugar instead of treacle sugar if you can’t find it.
The flavor enhances once bottled. It’s probably only at its best after about three to four days. It is important to bottle your marmalade in a sterilized glass jar with an airtight lid. You can store it in the refrigerator for up to 3 months if you manage to have it last that long.
Tip:
How to sterilize your glass jars for bottling:
Wash your glass jars with hot water and dishwashing liquid. Very thoroughly rinse them, then re-rinse them with boiling hot water. Be very careful not to burn.
Once your jars are clean, you can set them, right side up, without the lids on in a deep baking dish. Carefully fill the bottles with boiling water, and pour more boiling water in the dish also. Let the bottles stand in the boiling water for 10 minutes. You can remove them, or leave them to cool enough for you to handle by hand. Set them on a drying rack and allow them to air dry.
You will need:
- Measuring cups and spoons
- Heavy bottomed non-stick pot, large
- Wooden spoon
- Chopping board and knifes
- Sterilized glass jars for storing
Yields: ± 500-600ml
Ingredients:
700g Chopped onions (± 4 medium onions)
1 Tbsp Olive oil
1/3 c Treacle Sugar
½ c Balsamic Vinegar
¾ c Semi-sweet red wine
1 Tbsp Wholegrain Dijon mustard
Method:
Start by chopping the onions. Don't chop them too small, or they won't hold their shape. You could also cut into rings if you prefer, also, not too thin, slices of about 5 - 7 mm thick.
Heat the oil over medium heat, then add the onions. If the onions stick to the bottom of your pot or start to brown, turn the heat down. Cook the onions for about 20 minutes, stirring occasionally.
Add in the sugar and using a wooden spoon, stir until all the sugar has melted, this should take about 10-15 minutes.
Lower the heat and add in the mustard, vinegar, and red wine. Stir everything together.
Cook for 45min – 1 hour, until the liquid, has reduced to the consistency of a syrup. Using your wooden spoon, gently stir through the mixture, scraping the bottom of the pot, the liquid should be thick enough to slowly pull back together with no runny liquid filling the path you’ve scraped.
Allow to cool down, then transfer to your sterilized jars. If preserved properly, the marmalade should last in your fridge for up to 3 months.
If you are preparing this for a specific reason or event, it is best to cook it in advance, as the flavor is at its best after 3-4 days.
Enjoy xx
If you’ve made this recipe, please share a photo on Facebook or Instagram and tag @cheryls_table. I would love to see your creations.
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