Red onion marmalade

Starters and soups

  • Serves: 8
  • Preparation time: 15 minutes
  • Cooking time: 1 hour and 20 minutes
You can serve red onion marmalade with cheese or meat © David Levenson

You can serve red onion marmalade with cheese or meat


2kg red onions

4 garlic cloves

140g butter

4 tbsp olive oil

140g golden caster sugar

1 tbsp fresh thyme leaves

Pinch of chilli flakes

75cl red wine

350ml sherry vinegar or red wine vinegar

200ml port


Marmalade is always popular, no matter what the time of year. In this recipe, red onions make a perfect substitute for the traditional oranges. This marmalade is best served as a savoury side to cheese, pâté or even burgers.

  • Halve and thinly slice the onions
  • Thinly slice the garlic
  • Melt the butter with the oil over a high heat
  • Tip in the onions and garlic, and give them a good stir
  • Sprinkle over the sugar, thyme leaves, chilli flakes, and some salt and pepper to season
  • Stir again and reduce the heat
  • Keeping the pan uncovered, cook for between 40 and 50 minutes, stirring occasionally. You'll know it's ready when the onions become so soft they break when pressed against the side of the pan
  • Remember - the secret of this recipe is slow cooking
  • Pour in the wine, vinegar and port, and simmer (still uncovered) over a high heat for 30 minutes. Don't forget to stir occasionally
  • It's ready when you can draw a spoon across the bottom of the pan and the space fills quickly with syrupy juice
  • Leave the onions to cool, before scooping them into sterilised jars and sealing
  • For best results, leave in the fridge for a few weeks before eating