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Onion Marmalade – I freakin love it! Every now and again I make up a big ol’ batch of onion marmalade to add to my various jars of pickles and sauces in the fridge. Currently I have szechuan chili oil, pickled red onions, tomato/chili jam, pickled chilis, bbq sauce, homemade tandoori paste and some tomato chutney to name but a few.
It’s so simple to make and is a perfect condiment to pull out to take your dish up a notch. Spoon it on top of that bacon cheese burger for maximum flavour. Maybe lather it on a pizza or flatbread with some rocket, brie and you are on to a winner. The onion is so versatile and used so widely in cooking. It would be just plain rude not to make some onion marmalade from it too!
Do you ever order a burger and see onion marmalade on it and say to yourself “damn, this is good”? Well, now instead of spending $$ in the shop or local burger joint you can whip up some delicious onion marmalade yourself. It really is so simple. In fact the frying pan (as long as it’s on low) pretty much does all the work for you. Use some of those pantry staples you always here me harping on about. Then it’s just a stir here and there and jobs a done!
I like to add chili flakes to mine to give it a little kick – most food here ends up getting spice added to it. Thyme is also a good addition to the onion marmalade too. Anyway, keeping it simple today so I won’t bore you any longer with my ramblings. Well, anymore than I already have. Check out the recipe below and let me know how you get on.
Happy Cooking and Happy Eating Friends!
- Heat the olive oil on a low heat and add the onions, chili flakes and salt to the pan.
- Cook on low for approx 20 mins. Stirring occasionally so they don't stick.
- Once onions are soft and melted add the brown sugar and balsamic vinegar. At this point you will need to keep an eye on it and stir every couple minutes as the colour and caramelization will begin.
- Once cooled store in an airtight container in the fridge for a couple months
- chopping board
- sharp knife
- wooden spoon
- frying pan
- the most important one is to make sure to keep the pan on LOW when cooking to allow the natural sugars from onions to release
- honey can be used instead of brown sugar but I like brown sugar better - personally!