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Tuesday, February 10, 2009

Onion Marmalade

Serve this with char-grilled meat especially sausages and any hard cheese. With a refrigerator life of 3-4 months, this jam ages beautifully and is on hand for an impromptu barbecue.

1 kg red onions, finely sliced
100ml balsamic vinegar
2 bay leaves
Dash of olive oil to sweat onions
230g soft brown sugar
½-bunch thyme leaves, no storks
Salt and pepper to taste

Sweat onions in a little oil on a medium heat until they caramelise – about 30 minutes. Add sugar, vinegar, and simmer approximately 1 hour until the mixture is a jam like consistency. Remove from the heat and cool. Add thyme, salt and pepper and refrigerate.
I slightly alter the recipe each time I made this, just to ring the changes - where I got the original recipe from I have long forgotten, there are many versions of this popular dish.

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