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How to make onion marmalade

publication date: Jun 4, 2008
author/source: Fiona Beckett
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This is  really easy relish to serve with sausages or strong cheese such as Cheddar or Stilton. It won't keep as well as the commercial versions but you'll probably scoff the lot in a couple of days!

Enough for 6-8 helpings

6 tbsp vegetable oil
900g onions (red are nicest), peeled and thinly sliced
30g butter
1 level tbsp sugar
Salt, ground black pepper and vinegar (balsamic if you have some)

Heat a large frying pan or wok and add the oil. Fry the onions over a lowish heat, stirring them occasionally until soft and lightly browned (about 20-25 minutes). If the onions are not turning colour by this stage turn up the heat slightly and continue cooking for another 5-10 minutes. Add the butter and sugar, mix well then turn the heat down a little and continue to fry, stirring, for another 10-15 minutes until nicely caramelised. Season to taste with salt, pepper and enough vinegar to conteract the sweetness (about 1 tsp). Continue cooking on a low heat for a few minutes to cook out the vinegar flavour. Serve hot with sausages or cold with cheese or ham. Keep any leftovers in the fridge.


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