Friday, 20 April 2012

Balsamic Onion Marmalade

I love the taste of sweet caramelized onions. I also introduce a tang to the sweetness by adding some balsamic vinegar.

Makes about 2 cups (500ml).

1 tbsp olive oil
1 dsp butter
4 large onions, thinly sliced (cut onions in ½ then cut into thin slices. What I call ½ rings)
3 cloves garlic diced fine
½ tsp dried rosemary
3 bay leaves
1 tsp mustard seed (lightly ground in a mortar to crack the seeds)
salt and freshly ground black pepper to taste
1/3 cup dark brown sugar
2/3 cup balsamic vinegar

Heat the oil in a large heavy based pan (I use my Dutch oven) over medium heat. Once the oil is hot add the butter first to the oil then the onions, garlic, mustard seeds, rosemary, salt and pepper and cook, stirring occasionally for about 20 minutes until the onions are nice and soft. I use plenty of salt as it helps lift the moisture from the onions.

Once the onions are soft add the sugar and reduce the heat to medium-low. Cook stirring frequently for about 10 minutes until onions appear dry.

Add vinegar and bay leaves and reduce heat to low. Continue cooking, stirring occasionally, for about 1 hour, until onions are soft and almost dry. 

Remove the bay leaves and serve warm or at room temperature. You can bottle in warmed jars and store in the fridge for 4-6 weeks.

No comments:

Post a Comment