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Onion Marmalade

Onion Marmalade

The perfect accompaniment to most cheese esp a good blue, I never serve a cheese board without it.

It takes hours and hours to cook out, so I strongly suggest you make it in bulk as it will keep in a jar in the fridge for two months once left unopened.

You will get 10 jam jars full from this recipe, halve the recipe if that is too much for you. The ingredients are cheap so why not make the full batch and give to friends and family or give as a special gift along with a nice selection of cheese and terrines.


VEGETARIANS… slice and fry some mushrooms in garlic and a little chilli, then serve on toast with a dollop of these onions for a nice snack, nom nom nom

Onion Marmalade


Onions – 2kg (use red if you prefer)

Olive Oil – 75ml

Brown sugar – 150g

Honey – 8 tbsp

Star Anise – 3

Bay Leaf – 3

Cayenne Pepper – 2 tsp

White Wine Vinegar – 200ml

White wine or Port – 100ml

Balsamic Vinegar – 75ml



Peel all the onions and discard the skins. Cut each onion in half then slice from the side ensuring you cut them really really thinly.


Heat the olive oil in the pot to a medium heat then add the onions, give them a good stir to coat them in oil. Cover with the lid and leave on a low heat for 10 minutes, stir well then leave for another 10.


Add the sugar, star anise, bay leaf and the cayenne pepper. stir, cover and leave for 20 minutes stirring after 10.


Pour the white wine vinegar, balsamic and white wine or port into the pot, stir again then cover and leave on a very low heat for 2 hours, stir every half hour or more if sticking to the bottom.


After 2 hours add the honey, stir and taste. This is the time to add more of anything you feel it may need. Add more vinegar or sugar as desired, just remember the flavours change when served cool.


Put back on the heat, uncovered and leave for 1 hour more, stirring every half hour again.


Taste one final time then, if happy, allow to cool before portioning into jars. store in a fridge for up to 2 months. I like to store it for up to 2 weeks before using, this helps the flavours intensify even more.


It is important you label the jars with the date you made them, the expiry date and what the contents are. If using gluten, lactose or nuts then say so on the label, you never know who will end up eating it.


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