Apologies dear followers – There seems to be a bug in wordpress that is preventing us from scheduling posts for future publication. Which is really annoying as we rely on this feature when we are living on the campsite and unable to access a fast internet connection. The good news is : If you see this post then Superstar Stevo has managed to find a workaround to the problem – Yeah!!!
Last month we used our last onion from the organic garden. We’ve enjoyed our homegrown eye-watering beauties in meals & made many jars of preserves over the past 6 months and all for just over €1!
With such a glut of onions, I was inspired to make onion marmalade. Here are the ingredients, assembled for action:
- 3 large red or white onions
- 1/2 cup olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 bay leaves
- 2 rosemary sprigs
- 2 tbsp soft brown sugar
- 1/3 cup dry red wine (or white, if using white onions)
- 1/3 cup red wine vinegar (or white, if using white onions)
- couple of generous dashes of balsamic vinegar
Peel the onions & cut in half & slice thinly. I used my mandolin to get regular size slices (important to ensure even cooking).
Heat oil & add onions. Make sure they get a good coating of oil.
Reduce the heat to medium, cover & cook until onions start to darken in colour. Add seasoning & herbs and cook for 20-30 mins (stirring occasionally) until the herbs have wilted.
Add sugar, wine & the wine & balsamic vinegar. Bring to the boil, stirring constantly then lower the heat and simmer for 20-30 mins until the liquid is dissolved and onions are soft & sticky. Stir regularly to prevent sticking & burning.
Remove & discard the herbs – their job of infusing the marmalade is done. Put into warmed, sterilised jars (re-use your old jars, I rarely throw any jars away!) where they will keep for up to 6 months. Or enjoy straight away with a chunk of cheese or some sliced ham.