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Red Onion Marmelade


A savoury condiment that is easy to make, and goes with so many dishes at any time of year. The Marmalade in the name comes from the French use of the word rather than the English one.

Prep: 15 mins
Cook: 45 mins

 Makes: 3-4 jars depending on the size


This is one of my favourites - it brings a touch of something special to a lunch buffet or bbq table and keeps really well before opening and in the fridge once opened. 

Whatever you have it with, it will go beautifully with a glass of Prince (or Château George 7 if you have a bottle already open!).



700g large red onions, thinly sliced into rings or half rings

2-3 tbsp olive oil

Salt and pepper


150g white sugar

225ml red wine (anything you have to hand)

4 tbsp sherry vinegar

2 tbsp crème de cassis (optional)

1/2 tsp ground allspice



Cook the onions in the oil in a large pan over a low heat until they have softened.

Sprinkle over the sugar, salt and pepper and then cover and cook for about 10 mins, stirring occasionally.


Add the wine, sherry vinegar, crème de cassis and allspice then increase the heat a little and simmer for about 30, stirring often so that the onions don’t stick. The end result should be a small amount of liquid and lots of sticky soft onions.


Ladle into clean, warm jars. Cover with vinegar-proof lids and seal.


Store in a cool, dark, dry place for 2-3 days before eating.


Serve with:

Any kind of cold meat platter, pâtés, burgers, quiches, barbecue skewers. Pop in sandwiches, cheesy dishes, in a jacket sweet potato filled with feta…..


And enjoy with a glass of Prince (Or a glass of Château George 7 if you already have a bottle open!)


“A fruity Merlot works so well with the types of foods that this will accompany such as cold meat platters; a quiche, a chickpea burger or BBQ skewers.

So either wine could work but if it is lunchtime and a relatively light meal; then I’d plump for Prince”


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