ONION MARMALADE

This easy but delicious accompaniment can be made even easier if you can commandeer a friendly partner to peel the onions for you. I usually take unfair advantage and hand over kilos. My partner will happily peel away as long as he is positioned in front of a football game so it seems that in our house onion marmalade is a winter, weekend production.

Luckily this richly coloured, sweet, spicy condiment lasts for months because its uses are certainly not limited by the seasons.

It can be used simply as a side to grilled or barbecued meat; tossed together with cooked cannellini beans and chopped basil as part of an antipasto plate; spread on the base of a g-f savoury tart crust then topped with gruyere cheese and an egg and cream mix for a spiced up version of a quiche; mixed with some full fat yoghurt and dolloped over chicken before roasting drizzled with a little olive oil; dropped into sauces and soups for a bit of a lift or in small spoonfuls on the base of tiny, crispy savoury g-f tartlet cases, topped with labneh and a slice of cucumber for a tasty pre-dinner treat. 

At my place, the possibilities are limited only by imagination and the length of an Aussie Rules football game.

Rosie

ONION MARMALADE

 

Makes 3 x 250ml jars

1.5    kg Spanish onions, peeled and finely sliced
2      cups water
2      cups vinegar
2      oranges, zest and juice
¼      teaspoon dried chilli flakes (more or less to taste)
1       cup white sugar
½      teaspoon sea salt flakes

Place all ingredients into a heavy based saucepan and bring to a simmer. Simmer stirring more and more often as the liquid reduces. Cook until all the liquid has disappeared, stirring very often now, and you have a thick, glossy dark mass.  Around 45 minutes – 1 hour. Transfer to sterilised jars. Will keep for months in the fridge.

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