Onion Marmalade

Makes 2–3 x 400g (14oz) jars / Vegetarian

This is a great preserve to give as a gift since it’s so versatile. It goes beautifully with cheese, pâtés and cold meats and is perfect with lamb chops or in a steak sandwich too. The marmalade keeps well in a sterilised jar for months.


  • 25g (1oz) butter
  • 675g (11/2lb) onions, peeled and thinly sliced
  • 150g (5oz) caster sugar
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 100ml (31/2fl oz) sherry vinegar, or balsamic vinegar
  • 250ml (8fl oz) full-bodied red wine (it doesn’t matter if it has been sitting
  • around for a few days)
  • 2 tbsp crème de cassis (a blackcurrant liqueur)


  1. Melt the butter in the saucepan and add the onions, sugar, salt and freshly ground pepper.
  2. Stir, then cover the saucepan and cook for 30 minutes over a gentle heat, stirring from time to time to prevent it from sticking to the bottom of the pan.
  3. Remove the lid and add the vinegar, wine and crème de cassis and cook, uncovered, for another 30 minutes, stirring every now and then.
  4. It should be slightly thick by now. Pour into sterilized jars (see page 177) and cover while hot. It will thicken as it cools.