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Simple Red Onion and Shallot Marmalade Recipes

Red onion and shallot marmalade

A condiment for garnishing chops and steaks and to serve with cold meats and cheese. The marmalade keeps for about a month in the fridge.

 

Preparation time: 15 minutes
Cooking time: 1.5 hours
Makes about 900 g (2 lb)

  • 1 kg (274 lb) red onions

  • 250 g (9 oz) shallots

  • 100 mL (3'/2 fl oz) olive oil

  • 6 large sprigs thyme

  • 200 g (7 oz) granulated sugar, unrefined if possible

  • 2 tsp coarse sea salt

  • 1 tsp black pepper

  • 100 mL (31/2 fl oz) sherry vinegar

  • 350 mL (12 fl oz) Oloroso sherry

  • Lemon juice to taste

  1. Thinly slice the peeled onions and shallots - the slicing attachment on a food processor does this with the minimum of tears.

  2. Heat the oil in a large pan, add the onions, shallots and thyme and cook for 25 to 30 minutes, until well softened.

  3. Stir in the sugar, salt and pepper and cook for a further 10 minutes, then add the vinegar and sherry.
    Simmer the marmalade for 30 to 40 minutes, until it is thick and most of the liquid has reduced. Season to taste with lemon juice.

  4. Pack into freshly sterilized jars, the seal and label. Refrigerate after opening.

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