Tutorial: Red Onion Marmalade

So I have another recipe for you today. The weather is predicted as being cold and wintery this weekend so I higly recommend making this gorgeous marmalade.

An addition to my Cheese Board Christmas hampers has to be Red Onion Marmalade. For anyone who is not familiar with red onion marmalade it is sweet and savoury and delicious. It is perfect with cheese but can also be used in your sandwiches to make them a little more interesting, or why not mix a spoonful into your gravy to add a bit of sweet and onion goodness. I got this recipe from the BBC Good Food website – HERE.

Just as a heads up, this recipe uses a lot of onions which all need to be peeled and thinly sliced. I wear contact lenses so the smell of onions does not make me cry. Carry out this recipe as an opportunity to test all those old wives tales about how to stop, or maybe use it for when you are feeling a bit blue and need a good cry.


  • 2kg Red onions
  • 4 Cloves of garlic
  • 140g Butter
  • 4tbsp Olive oil
  • 140g Golden caster sugar
  • 1tbsp Fresh thyme leaves
  • 75cl Bottle of red wine
  • 350ml Red wine vinegar
  • 200ml Port


  • Chopping board
  • Knife
  • Large saucepan
  • Spoon
  • 5 x 12oz Jam jars (sterilised)


1. Start by removing the tops, root and outer layers of the onions. Cut the onions in half and thinly slice. Place in a bowl to one side for now.
2. Peel and finely chop the 4 garlic cloves and add to the onions. Remove the thyme leaves from the stems until you have 1 table spoons worth, also add to the onions and garlic.
3. In a large saucepan on a low heat melt together the butter and oil. Once fully melted and combined pour in the onion, garlic and thyme. Stir everything so that the onions are coated in the butter and oil mix.
4. At this stage sprinkle over with the sugar and mix.

5. Keep the saucepan on a low heat and slowly cook the onion mixture. It will probably take about 40-50 minutes and you will be able to tell its done when the onions dissolve when pushed against the side of the saucepan with a spoon.
6. Once the onions are cooked and all the sugar has dissolved pour over all the liquids – the wine, vinegar and port. Stir everything.

7. You will need to up the heat as this stage so the mixture simmers gently. Leave uncovered.
8. At this point you can sterilise your jam jars. I do this by washing them in water and placing them in a 150 degrees Celsius over for 20 minutes.

8. It took me about an hour to reduce all the liquid but it may take less, just keep stirring it regularly. You will be able to tell it is done when drawing a spoon across the bottom of the pan reveals a clear path that rapidly fills with liquid. It will probably have reduced down in size by about two-thirds.

And your marmalade is done! This mixture yielded me about 5 x 12oz jam jars. This mixture can be eaten straight away but will also keep a while, perfectly in time for Christmas. Remember to store in the fridge once opened.

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