Onion Marmalade

Onion Marmalade


This onion marmalade recipe can be used as an ideal item for various food ideas. I would recommend to add it to an outdoor picnic basket - it will go wonderfully with a cheese platter and biscuits/melba toast or on a freshly baked roll with a delicious slice of cold meat. You can also add the onion marmalade on a delicious home-made hamburger, instead of fresh or raw onions. The lovely mustard seeds also make this onion marmalade extra special. And when you cook it, this smells absolutely wonderful in the kitchen and you can smell it miles away! This onion marmalade is also a very nice present to give for Christmas or as a lovely gift for your best friend. There are thousands of ideas how to be creative to turn this fantastic-tasting preserve into an award-winning present! Use a unique jar to add the onion marmalade, sterilize the jar, use various beautiful ribbons, buttons, rope etc., and design prints to make it colourful and creative. You can even use this onion marmalade as a great pizza topping of the home-made pizzas - see my pizza dough recipe. You can use it to go with cold ham or beef on a lovely bruschetta with rocket leaves if you need to serve finger food platters - or on a quick lunch sandwich... once again you can play with ideas. While you are making this delicious recipe- keep a teaspoon nearby- for me, it is irresistible not to eat a teaspoonful! May this inspire you to make a lovely picnic basket for Valentine's Day or just a lovely picnic for your loved one any day of the year!

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Serves: 375 ml Prep time: 15 Minutes Cook time: 30 Minutes Ready in: 45 Minutes

Nutrition: Calories 255 Carbs: 59g Protein: 0g Fat: 1g

12 onions, cut into ½ rings
2-3 sprigs of thyme, chopped
2 Tablespoons white mustard seeds
2 Tablespoons brown mustard seeds
2 Tablespoons ground cumin
2 Tablespoons ground coriander
1 cup balsamic vinegar
1 cup white vinegar
2 cups treacle sugar(can be substituted with brown sugar)
salt and pepper to taste
Cook the onions in olive oil over low heat until light and glossy.
Add the rest of the ingredients and cook over low heat until the onions become dark in colour, about half a hour to one hour.
All the liquid must be absorbed and the marmalade must be a little bit sticky .
Remove from the heat and allow to cool.
Sterilize the jars and lids.
Bottle the marmalade and store in the refrigerator. Enjoy!.
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