Caramelised Onion Marmalade

All other recipes including your personal favourite and any seasonal tips to share

Caramelised Onion Marmalade

Postby mitchamus » Fri Jan 21, 2011 11:31 am

* 5 Very large yellow onions
* 1 Tbsp Mustard seeds
* 4 Bay leaves
* 2 Tbsp Worcestershire sauce
* 2 Tbsp Balsamic Vinegar
* 2 Tbsp Dark brown sugar
* 1 Generous Knob of butter
* Salt and Pepper

Peel the onions, top and tail and then cut into halves length ways, and then slice thinly into half-rings.

In a medium saucepan on medium heat, add the knob of butter, and then the onions.

Add a fair amount of salt (about 6-8 turns of the grinder) now, as this helps the onions to lose their water. add the same amount of pepper - or to your taste.

When the onions turn translucent, add the mustard seeds and bay leaves.

Keep cooking the onions stirring occasionally, until all the water evaporates, and the onions start to catch on the bottom of the pan.

Mix the Worcestershire sauce, vinegar, and sugar in a small bowl or cup and then add to the onions.

Continue to cook stirring frequently, until the sugar caramelises, and becomes thick and syrupy, and the colours turns a rich dark brown.

(be very careful as it may burn easily at this stage)

Ladle into a sterilised jar, or serve immediately with your roast meat or steak.


Registered Member
Posts: 452
Joined: Wed Dec 03, 2008 10:50 pm
Location: Sydney/Snowy Mountains Australia

Postby saucisson » Fri Jan 21, 2011 4:40 pm

Mmmmmmmm definitely one to try...
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
Site Admin
Posts: 6808
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby onewheeler » Sat Jan 22, 2011 6:23 pm

It's just the thing to go with one of the starters we're having for a Burns Supper tonight (to celebrate not being Scottish :shock: ) so made a small amount this afternoon. It is very good, and doesn't take long!

Thanks for the recipe!

User avatar
Registered Member
Posts: 450
Joined: Sun Nov 16, 2008 1:40 pm
Location: Nympsfield, Gloucestershire most of the time

Postby mitchamus » Tue Jan 25, 2011 7:38 am

No problem. Glad you liked it.

On burgers or with a nice vintage cheddar is my favourite way to eat it.

I'm going to try and make one made with lager and cumin seeds next.

I'll post how it turns out.
Registered Member
Posts: 452
Joined: Wed Dec 03, 2008 10:50 pm
Location: Sydney/Snowy Mountains Australia

Postby jenny_haddow » Wed Jan 26, 2011 12:23 pm

Lovely recipe. Thank you.

User avatar
Registered Member
Posts: 1320
Joined: Thu Mar 30, 2006 7:54 am
Location: Cambridgeshire and France

Postby jloaf » Thu May 05, 2011 12:53 pm

This stuff is fantastic.
Made it a few times now - simple to make and always a hit

User avatar
Registered Member
Posts: 44
Joined: Tue May 03, 2011 11:10 am
Location: Merseyside

Postby grisell » Thu May 05, 2011 4:03 pm

- and you know where to find the recipe for Worcestershire Sauce:


I have a simple taste - I'm always satisfied with the best.
Registered Member
Posts: 3168
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Return to Cookery in general

Who is online

Users browsing this forum: No registered users and 4 guests