Marmalades and chutneys are not the most photogenic, but they are incredibly delicious. Among the best, I would highlight onion marmalade made from red onions with red wine or port. However, versions with white onions and white wine (especially Muscat) are also aromatic and delightful. It’s simple to make, and the marmalade can be stored in a glass jar in the refrigerator for 1–1.5 months.
- 1 kg red onions
- 4 tbsp. olive oil
- 2 tbsp. butter
- 100 ml dry red wine (I prefer dense, tannic wines for a "velvety" marmalade, or use 50 ml wine + 50 ml port)
- 75 g sugar
- 50 g honey
- a sprig of fresh rosemary, marjoram, oregano, or thyme (choose your favorite)
- 5 tbsp. wine vinegar (red or white; for extra aroma, use sherry or balsamic vinegar)
- 1 garlic clove
- salt and freshly ground black pepper
Slice the onions into thin half-moons and the garlic into thin slices. Heat a skillet and add the olive oil and butter. Once melted, add the onions and garlic. Fry over high heat, stirring constantly, for about 3–5 minutes until golden and lightly caramelized.
Reduce the heat to low, cover with a lid, and cook for 7–8 minutes. Stir occasionally to prevent burning, as this would make the marmalade bitter. Add the wine, honey (skip honey if using port), sugar, herb leaves, vinegar, salt, and pepper. Stir continuously. If experimenting, try adding coriander or mustard seeds for extra flavor.
Now, the main thing. Simmer the marmalade over low heat, covered, stirring every 2–3 minutes. Allow the liquid to reduce by two-thirds. The entire process takes about 30 minutes, plus or minus 10 minutes depending on the onion variety. Watch the onions closely — when they become sticky and jam-like, the marmalade is ready. Let it cool slightly, then transfer to jars. From 1 kg of onions, you’ll get approximately 250 ml of marmalade.
Serve with meat (roast, peposo, liver pâté, boiled poultry), or use it as a flavorful addition to sandwiches.
Slice the onions into thin half-moons and the garlic into thin slices. Heat a skillet and add the olive oil and butter. Once melted, add the onions and garlic. Fry over high heat, stirring constantly, for about 3–5 minutes until golden and lightly caramelized.
Reduce the heat to low, cover with a lid, and cook for 7–8 minutes. Stir occasionally to prevent burning, as this would make the marmalade bitter. Add the wine, honey (skip honey if using port), sugar, herb leaves, vinegar, salt, and pepper. Stir continuously. If experimenting, try adding coriander or mustard seeds for extra flavor.
Now, the main thing. Simmer the marmalade over low heat, covered, stirring every 2–3 minutes. Allow the liquid to reduce by two-thirds. The entire process takes about 30 minutes, plus or minus 10 minutes depending on the onion variety. Watch the onions closely — when they become sticky and jam-like, the marmalade is ready. Let it cool slightly, then transfer to jars. From 1 kg of onions, you’ll get approximately 250 ml of marmalade.
Serve with meat (roast, peposo, liver pâté, boiled poultry), or use it as a flavorful addition to sandwiches.
