Onion marmalade

Onion marmalade

Category: Blanks

Ingredients
Red onion	2 Kg
Olive oil	100 g
Red wine	200 g
Granulated sugar	150 g
Honey	100 g
Fresh thyme	a couple of twigs
Red wine vinegar	8 Art. l.
Coriander seed	1 tsp
Salt
Freshly ground black pepper

Cooking method

• * Red onions can be exchanged for regular onions, but the red ones are sweeter.
• Cut the onion into half rings. Not very subtle.
• Heat the olive oil in a non-stick saucepan with a thick bottom.
• Throw in the thyme leaves, fry a little.
• Grind the coriander in a mortar. If you have ground - that's okay.
• (Well ... or into his coffee grinder.)
• Add to thyme.
• Throw in the onion and fry over medium heat for about five minutes. We interfere.
• Don't let it burn! Otherwise, bitterness will appear.
• Reduce heat, cover and simmer for fifteen minutes (stirring).
• Add wine, honey, sugar, vinegar, salt, pepper and simmer for forty minutes under a closed lid (more if necessary!).
• Stir occasionally.
• When the onion becomes "sticky and sticky", transfer to sterile jars. Close with a lid, turn over.
• When it cools down, put it in a cool place.
• Store the opened jar in the refrigerator.
• Recommended with cheese, liver, duck, steaks, toasts. With red wine.
• I took half of the food. I cooked in a multicooker, mainly in the STEAMING mode, as on the strongest one. It took an hour and a half.
• I note that with the indicated amount of sugar and honey it turns out too sweet, I thought it was sweet and sour, nevertheless. Added some more vinegar, but still sweet. I will cook more, definitely. I'll take less sugar and honey.

Note

The recipe is from here 🔗

It seemed to me interesting, although it may turn out that only I alone have not heard of this.

We had duck baked with apples and prunes today. The marmalade fit very well.

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I heard and saw that Vysotskaya has it in her book ... Only there was a white onion. I don’t know how it tastes. Especially when you consider that, for example, I don't like stewed onions ...

At least that reminds, to what taste is closer?

[Scarecrow]

Scarecrow, he really reminds of jam. Even the smell. Wine vinegar has some kind of strawberry note.

It is delicious to pour over fried liver with this onion jam. And if the liver is tough (beef or pork, for example), then I make a sauce from onion jam and stew the fried liver in it until soft.

[Caprice]

Caprice, but should this marmalade be sweet or sweet and sour? Am I right that there is too much honey-sugar in the recipe?

[Caprice]

Caprice, but should this marmalade be sweet or sweet and sour? Am I right that there is too much honey-sugar in the recipe?

Well, let's just say: sweet with a little sourness. But I am not marmalade, but I make onion jam, moreover, by eye, when to the liver. It's not a dessert for tea, after all, but for meat.

[natamylove]

First thing in the morning I stuck my nose into my already cooled marmalade. And I tried it with an already cooled duck. Well, very, very ...

natamylove, the recipe is crying for you!

It turned out to be a very tasty onion, I enjoyed it when cooking, I put it on the focaccia and ate it.
It will be just fine for a duck or liver!