1Add four tablespoons of olive oil to a large saucepan.
2Add 1.5 kg of thinly sliced red onions to the saucepan.
3Cook the onions on a medium heat for about 30 minutes until they have reduced in size.
4Add 275 grams of dark brown sugar to the onions.
5Add three chopped large garlic cloves.
6Add one tablespoon of Dijon mustard.
7Add 200 ml of red wine vinegar.
8Add a quarter of a teaspoon of crushed chilies.
9Add four tablespoons of balsamic vinegar.
10Stir all the ingredients together.
11Bring the mixture to a boil.
12Once boiling, turn the heat down to a medium temperature and simmer uncovered for about 1 hour to thicken.
13Switch off the heat.
14Carefully transfer the hot red onion marmalade into sterilized jars.
15Seal the jars tightly with lids.
16Apply labels to the jars, including the date of preparation.
Ingredients
4 tbsp Olive Oil
1.5 kg Red Onion, thinly sliced
275 grams Dark Brown Sugar
3 Garlic Cloves, large, chopped
1 tbsp Dijon mustard
200 ml Red Wine Vinegar
0.25 tsp Crushed chilies
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.