As someone who spend much of her time in the kitchen I had to find myself some practical shortcuts that would prevent me from repeating the same task again and again, but also provide me with all I need (or want) to hand.
Some of these are freezer fillers, like my parsley\coriander cubes that constantly make my cooking easier or my Moroccan cured lemon which is a great thing to have around, but the one thing I just do not go without, is onion marmalade (and also berries jam – but that’s another post..)
This semi-sweet onion marmalade is great with everything – as a spread on a toast or a base for a fancy dish, it works great in sandwiches as well as in cakes (yes, cakes. Stay tune for a recipe), it is amazing as add-on or just by itself, bottom line I can’t praise it enough.
This recipe is super easy and produce a magnificent, buttery, sweet-savoury result that is just about addictive. What started as a solution for leftover onions, quickly became the main reason we buy onions!
700 gram thinly sliced brown onion
700 gram thinly sliced red onion
1 tbsp brown sugar
1 tbsp salt
½ cup dry white wine
1 tbsp honey
50 gram unsalted butter
1 tbsp olive oil
3 tbsp lukewarm water
In a wide casserole pan melt the butter with the olive oil, allow to cook on medium heat till slightly golden.
Add the sliced brown onion and mix well, add the red onion and continue mixing until the onions are all broken down.
Add salt and brown sugar and allow the onion to saute for 4-5 minutes.
Stir the onions well, mix in the wine and the honey, allow the onion to saute for 2-3 more minutes.
Add the water, lower the heat to minimum, cover the pot and cook for 35 minutes, stirring the mix every 4-5 minutes. Onions should get darker brown the longer you cook them.
Open the cover, turn the heat high, and cook for further 2-3 minutes, stirring constantly, to get most of the liquid to evaporate.
Store in a sealed, sterilised container for up to two months.
The more you cook the onions the sweeter \ darker they get.
For a warmer flavour add a couple of sprigs of rosemary, or a couple of sprigs of thyme for a more lemony flavour.
For a deeper flavour, try adding 1 tbsp of balsamic vinegar.
The end result is great to use as base for every dish, just melt as much as you need in a warm pan and you’re good to go.