Pickled onion marmalade, it's cheep and quik, grate for xmas

[evelyn]

I came up with this a few years ago and family and friends love it, i give it as xmas gifts and give it to the church and school for the harvist festival ( its better than the 400 cans of tom supe they get)

You will need:

A very large enamall pan with a lid.
1 bottle of very very cheep balsamic vinigar.
1-2 mug's of sugar.
3-4k onions ( £2 for 10k sak from any aisan groser).
6 sterile jars

Poor the balsamic vinigar into the pan and add 1 mug of sugar, put it onto a medium heat and alow to warm up with the lid on.

Peel the onions, cut in half and slice thinly.

Add the onions to the now hot vinigar and stur, put the lid on and go do somthing else for about 10 min.

Stur the onions every 10 min making sure that they are all reducing, this takes about an hour or so.

When your onions ar realy soft and have absorbed as much of the vinigar as they can add the rest of the sugar to how sweet you want it.

Put it in to the sterile jars wilst still hot.

It is fab with chease, bake spuds, ham and pork pye, it is also good in beef and tomato stew and as a side with curry.

I hope you and your's enjoy it as much as we do.

Eve

[Green Aura]

Sounds great Eve.

How long will it keep?

Does it need to be made now to be good for Xmas?

Sorry for all the questions - I like the sound of this and would like to make some.

[Milims]

Me too! It sounds fab!

[evelyn]

I have kept it for 7 months with no problems, all the sugar and vinigar keep it tip top for ages, and i have used it once it has gone cold although it gets better with age, like i keep telling my kids

Eve

[snapdragon]

Great
Thanks for the recipe Evelyn.
I've had onion marmalade from my local butcher's shop and it's great with sausages, but I never saw a recipe before

[hedgewitch]

Mmmm...this does sound wonderful, thanks Evelyn!

[SarahJane]

I will also give this a go. I make something similar, a caramalised onion marmalade, I think I put the recipe on here yonks ago....... but this would be a nice change and lots cheaper. Thanks.

[ina]

Excuse the stupid question - you can put it down to me being a bl**dy foreigner: why is this called marmelade, and not chutney, or pickle or something like that?

I always thought marmelade was just something made with citrus fruit, or ginger...

[Silver Ether]

what size bottle of vinegar... please ...

[prison break fan]

Have just made this using my red onions, which weren't keeping very well. Wasn't sure what sugar to use, but as I only had ordinary gran, had to go with that. It has turned out really well, i'm very pleased with it. Many thanks Evelyn. pbf

[Mr and Mrs luvpie]

only one problem with this..........................................................

I don't know if our eyes will have stopped stinging in time to see where our jars are!

[evelyn]

Hi, sorry i havent got back to you sooner, one of the cats broke the screen on my laptop, been issued another one yay!

Sooo, i just call it marmalade because it is sticky and sweet, i suppose you can call it whatever you fancy realy.

You can use what ever size bottle of vinigar you like( depends how much you want to make) i use the T***o value balsamic vinigar and it only comes in one size, you can't use too much as once the onions have reduced down and are sweet and sticky and soft and you spoon it into jars any exsess will be left over, when you jar it up there should be enough liquid to keep it moist but not enough for it to swim in.

Eve

[Silver Ether]

I guesstimated thanks ... and its sitting cooling in the jars now.

[Mr and Mrs luvpie]

this has to be one of the best things we've ever found on the Ish site!!!!!!! It really is delicious

[Millymollymandy]

I managed to bookmark a thread where someone linked to this thread cos I remember I wanted to make this, especially since I have no runner beans this year and I'm fast running out of Delia's spicy pickled runner beans which we love with cold chicken.

So as I've found an awful lot of my red onions a bit squidgy/mouldy on one side and need using up pronto I thought I'd try this next week!

Just need to go out and buy some more cheap balsamic vinegar.

Anyway the recipe being 2 years old might interest some of our more recent members.