Red onion marmalade

Serves: 20

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Total Time: 75

Prep Time: 15

Cook Time: 60

• 2 tablespoon(s) olive oil
• 1 kilogram(s) (2lb 4oz) (approx 6) red onions, peeled and finely chopped
• 1 small glass red wine
• 75 ml (3fl oz) balsamic vinegar
• 6 tablespoon(s) soft dark brown sugar
• You will need: a sterilised kiln jar

Method

1. In a large non-stick frying pan, heat oil then add onions and a little sea salt and freshly ground black pepper. Cook over a medium heat for 15 mins, so onions start to soften. Stir occasionally - you do not want them to brown at all.
2. Turn heat up and pour in wine then balsamic vinegar. Stir till well combined. Cook for couple of mins, then reduce heat, add sugar and stir well. Leave to simmer on a low heat for about 45 mins, stirring now and again, till most of the liquid has evaporated. Check seasoning, then spoon into jars and leave to cool. This tastes best if the flavour develops for a few days before eating.

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