1Add four tablespoons of olive oil to a large saucepan.
2Add four tablespoons of olive oil to a large saucepan.
3Add four tablespoons of olive oil to a large saucepan.
4Add 1.5 kg of thinly sliced red onions to the saucepan.
5Add 1.5 kg of thinly sliced red onions to the saucepan.
6Add 1.5 kg of thinly sliced red onions to the saucepan.
7Cook the onions on a medium heat for about 30 minutes until they have reduced in size.
8Cook the onions on a medium heat for about 30 minutes until they have reduced in size.
9Cook the onions on a medium heat for about 30 minutes until they have reduced in size.
10Add 275 grams of dark brown sugar to the onions.
11Add 275 grams of dark brown sugar to the onions.
12Add 275 grams of dark brown sugar to the onions.
13Add three chopped large garlic cloves.
14Add three chopped large garlic cloves.
15Add three chopped large garlic cloves.
16Add one tablespoon of Dijon mustard.
17Add one tablespoon of Dijon mustard.
18Add one tablespoon of Dijon mustard.
19Add 200 ml of red wine vinegar.
20Add 200 ml of red wine vinegar.
21Add 200 ml of red wine vinegar.
22Add a quarter of a teaspoon of crushed chilies.
23Add a quarter of a teaspoon of crushed chilies.
24Add a quarter of a teaspoon of crushed chilies.
25Add four tablespoons of balsamic vinegar.
26Add four tablespoons of balsamic vinegar.
27Add four tablespoons of balsamic vinegar.
28Stir all the ingredients together.
29Stir all the ingredients together.
30Stir all the ingredients together.
31Bring the mixture to a boil.
32Bring the mixture to a boil.
33Bring the mixture to a boil.
34Once boiling, turn the heat down to a medium temperature and simmer uncovered for about 1 hour to thicken.
35Once boiling, turn the heat down to a medium temperature and simmer uncovered for about 1 hour to thicken.
36Once boiling, turn the heat down to a medium temperature and simmer uncovered for about 1 hour to thicken.
37Switch off the heat.
38Switch off the heat.
39Switch off the heat.
40Carefully transfer the hot red onion marmalade into sterilized jars.
41Carefully transfer the hot red onion marmalade into sterilized jars.
42Carefully transfer the hot red onion marmalade into sterilized jars.
43Seal the jars tightly with lids.
44Seal the jars tightly with lids.
45Seal the jars tightly with lids.
46Apply labels to the jars, including the date of preparation.
47Apply labels to the jars, including the date of preparation.
48Apply labels to the jars, including the date of preparation.
Ingredients
4 tbsp Olive Oil
4 tbsp Olive Oil
4 tbsp Olive Oil
1.5 kg Red Onion, thinly sliced
1.5 kg Red Onion, thinly sliced
1.5 kg Red Onion, thinly sliced
275 grams Dark Brown Sugar
275 grams Dark Brown Sugar
275 grams Dark Brown Sugar
3 Garlic Cloves, large, chopped
3 Garlic Cloves, large, chopped
3 Garlic Cloves, large, chopped
1 tbsp Dijon mustard
1 tbsp Dijon mustard
1 tbsp Dijon mustard
200 ml Red Wine Vinegar
200 ml Red Wine Vinegar
200 ml Red Wine Vinegar
0.25 tsp Crushed chilies
0.25 tsp Crushed chilies
0.25 tsp Crushed chilies
4 tbsp Balsamic vinegar
4 tbsp Balsamic vinegar
4 tbsp Balsamic vinegar
Equipment
large saucepansterilized jarslabels
Tips
The red onion marmalade is better the longer it is kept.
To sterilize jars, wash them in soapy water, rinse, let them dry naturally, then put them into the oven for about 20 minutes at 160 Celsius (fan oven).
Always sterilize more jars than you think you will need.