Onion Marmalade
This recipe is easy to make and tastes wonderful with the roast pork recipes, can be included on a cheeseboard, or used to smarten up sausages and mashed potato. Have patience when cooking this, as caramelising the onions gives all the flavour.
3T olive oil
750g onions thinly sliced
200g dark brown sugar
4T balsamic vinegar
2T orange juice
1t fresh thyme leaves
salt and pepper to taste
Using a large saucepan, add the oil and cook the onions over a low heat for 30 minutes. The onions should be soft, but not brown.Add the sugar, vinegar and orange juice, and stir until the sugar has melted. Simmer uncovered for 30 minutes. Add the salt, pepper and thyme. Serve at room temperature.
Store in a sterilised jar in the fridge for up to a week.
3T olive oil
750g onions thinly sliced
200g dark brown sugar
4T balsamic vinegar
2T orange juice
1t fresh thyme leaves
salt and pepper to taste
Using a large saucepan, add the oil and cook the onions over a low heat for 30 minutes. The onions should be soft, but not brown.Add the sugar, vinegar and orange juice, and stir until the sugar has melted. Simmer uncovered for 30 minutes. Add the salt, pepper and thyme. Serve at room temperature.
Store in a sterilised jar in the fridge for up to a week.
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