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Post by Deleted on Jan 2, 2007 18:25:12 GMT
Does anyone have a recipe please?  |
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Post by Plocket on Jan 2, 2007 18:35:32 GMT
Here you go:
6 medium red onions
75g unsalted butter
50g light muscovado sugar
15ml spoon sherry vinegar
salt & freshly ground black pepper
Peel and thinly slice the onions. Place in a heavy-based saucepan, with the butter, and cook gently over a low heat for about 30 minutes, stirring occasionally until very soft and slightly caramelised.
Stir in the sugar and sherry vinegar and cook until the sugar has melted. Remove from the heat and season to taste.
Spoon into a sterilized glass storage jar and allow to cool. If the marmalade is still hot the glass storage jar should be warm to prevent the glass from cracking. Leave to set for 3-4 hours.
Don't ask me how long it keeps for because my recipe doesn't say!!!
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Post by Deleted on Jan 2, 2007 18:40:21 GMT
Thanks Plocket - you are a  |
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Post by 4pygmies on Jan 2, 2007 19:38:37 GMT
OK, I give up - what do you do with red onion marmalade?? It sounds lovely but is it sweet or savoury??
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Post by Plocket on Jan 2, 2007 20:01:44 GMT
It's lovely with cold meat!!!
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Post by Deleted on Jan 2, 2007 20:07:29 GMT
OK, I give up - what do you do with red onion marmalade?? It sounds lovely but is it sweet or savoury?? Great in cheese sandwiches too ;D |
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Post by Plocket on Jan 3, 2007 9:16:12 GMT
It's vaguely chutney-ish 4P and goes with savoury food. You could make some and try it with something sweet though!!! ;D
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