Onion Marmalade

I love this stuff.  It is years since I made it,  I have been meaning to make more for a long time.  This wet weekend and some cheap onions made today a good time.

Onion Marmalade


2 Kg Red onions

1 Kg ordinary onions

1 Bulb garlic

two or three  tablespoons bacon fat with two tablespoons olive oil

1 cup (250g) Brown Sugar

1/2 cup Honey

3 cups (750ml) Red Wine

1 Cup (250 Ml) Port, ie, fortified Red Wine

1 cup (250Ml) Red wine Vinegar

1 Tablespoon Balsamic Vinegar

2 Bay leaves

1 teaspoon Salt

1/2 teaspoon white pepper

1/2 teaspoon black pepper

1 teaspoon mixed English Herbs – Parsley, Sage Rosemary and Thyme


peel, halve and thinly slice the onions and garlic

sautee them in the bacon fat/oil until translucent and beginning to brown

add the remaining ingredients and bring to the boil,

turn down as low as possible to a very slow simmer and stir periodically over the next 3 to 4 hours, keeping a more watchful eye on it as it thickens up towards the end.

when it is thick and glossy, with little or no free liquid, remove the bay leaves and bottle into hot jars.


Makes approximately 3 litres or slightly less.

Have enough jars on hand.



About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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8 Responses to Onion Marmalade

  1. Alan says:

    Sister Sue found me one for Christmas. I am not sure if I can get it on the back of my bike.

  2. Pingback: Stormy Weather | Flitting amongst the Swanplants

  3. Alan says:

    Memo to self. Find another bay tree.

  4. Pilgrim says:

    This is your cookery blog after all.
    Oh O.K.

    Glenns’ onion marmalade.

    2 kg brown or red onions,peeled and sliced.
    Not too thin,about 5 or 6 cm.
    Red makes a milder flavour.

    Olive or grapeseed oil

    5 fresh bay leaves.
    “Wada-ya-mean you don’t have a bay tree?” Get one or forever use the

    inferior dried leaves.

    35gm plack peppercorns.

    50gm yellow mustard seeds.

    250l malt vinegar.

    250ml balsamic vinegar.

    The quality of the vinegars will massivly affect the quality of the

    finished marmelade.
    Good quality balsamic vinegar is expensive but worth it if you can

    afford it.
    Malt vinegar is cheap and I don’t know how to judge its quality other

    than by using it so I buy the DYC that my family has used for


    250gm soft brown sugar. Not demerera!.

    Some people like a herbal tang and if you’re one of them add

    200gm,or a big fistful,of rosemary leaves stripped off from the


    Turn the oven on to 50°C.

    Sweat the onions in the oil with the bay leaves,peppercorns,mustard

    seeds and the rosemary if you are using it(remember-no stalks)

    preferably in a cast iron pan or pot.
    If you don’t have cast iron use a heavy enamel dish.
    If you don’t have either use whatever you do have but I cannot

    guarantee the quality of the finished product.
    Yes,I do think it makes a difference.
    And please read this first.

    Add the vinegars and sugar and put the pan,or pot,into the oven.
    Cook for as long as it takes to reduce to a dark,sticky mass without

    Mine has taken as little as 3 hours and as much as 12 hours over

    three days.

    You can mess with the temperature/time but the longer it is baked

    and the higher temperature it is baked at the tastier it will be.

    Of course if you get it wrong on the high side you will end up with a

    burnt mass useful only as ant bait or compost.

    Sublime on steak or roast beef.

  5. Pilgrim says:

    I must try this one.
    I make a balsamic onion marmalade but it is different to this.

please comment

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