Tonight I am making the most random food stuff for Christmas – onion marmalade. It started off as an innocent conversation with my mother the other day. It ended tonight in me peeling 10 large onions and making marmalade for the first (and probably last time).
I’m not sure how our jars of homemade marmalade will be received as Christmas gifts. I might stock up on some jars of sweets just in case. I’ve seen some lovely jars of fizzy gummies, white snowies, cola cubes and jelly babies which will go down very well. I’m hoping to have some time to make sweets too so look out for pics of coconut ice, peppermint creams and marzipan fruits soon.
How to make Onion marmalade:
4 lbs onions (sliced thin)
3 slices bacon (thick cut)
2 cup/225g sugar
1 cup/125g dark brown sugar
2 cup red wine
1 cup balsamic vinegar
2 tsp./20g salt
2 tbsp. extra virgin olive oil
Peel many onions
Place a large, non-reactive pan over medium-low heat. Add the bacon. Once the bacon has crisped, remove.
Turn up the heat to high to medium-high, add the onions, salt and olive oil. Stir to make sure the onions are coated with the oil and bacon fat. Cook covered with a tight lid for about 20 minutes. Continue to cook stirring every 5 to 10 minutes until the onions begin to turn golden brown.
Add the sugar, brown sugar, red wine, and balsamic vinegar. Cook over medium heat until it starts to thicken. To test if it’s the right consistency, dribble a bit of the reduction on a plate and if still liquid, but slowly slips down the plate after it cools briefly.
Remove from heat and leave to cool before storing.
Don’t forget to add a gift tag with a note of the ingredients and give to your nearest and dearest!