Onion Marmalade

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 3 large onions, thinly sliced
• 3 garlic cloves, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon black mustard seeds
• 1 teaspoon coriander seed
• 3 tablespoons red wine vinegar
• 4 tablespoons dark muscovado sugar
• salt & freshly ground black pepper

Recipe

• 1 tip the onions into a large, heavy-based pan and add the garlic, olive oil, mustard and coriander seeds.
• 2 stir well to combine and then cook gently over a low heat for 20 minutes, stirring occasionally.
• 3 stir in the vinegar and sugar and continue to cook for another 10-20 minutes until the onions have become completely translucent and the marmalade well reduced, stirring occasionally.
• 4 stir in 4 tablespoons of water and continue to cook for another 10 minutes until the marmalade is well thickened and slightly sticky. season to taste.
• 5 if you are not planning on using the onion marmalade immediately, wash a couple of jam jars, rinse thoroughly, then dry in a warm oven. stand them upside down on a clean tea towel.
• 6 if you are using jam jars, fill them, then cover the marmalade with a disc of waxed paper while still hot or else completely cold, then seal with a dampened disc of clear plastic, secure with an elastic band and screw back on their tops.
• 7 label and store in a cool, dark place for up to 2 months, then use as required.
• 8 otherwise transfer the marmalade into a serving bowl, cover with clingfilm and chill until needed.