| Prep: 10 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 130 | 9g | 1.5g | 13g |
| sugars | fibre | protein | salt |
| 12g | 1g | 1g | 0.2g |
When I first encountered the intoxicatingly sweet yet tangy Red Onion Marmalade, it was during a family reunion where flavors and aromas of both Caribbean and Spanish cuisine intertwined perfectly. The recipe intrigued me with its simplicity and complexity—a perfect match for my penchant for tapas and tropical cocktails.
An Ode to Simplicity and Elegance
One of the reasons I adore this Red Onion Marmalade is its versatility. It’s a delicacy that transforms humble red onions into a symphony of flavors. Slow-cooked in olive oil until they collapse into a deep, glossy purple, the onions begin to release their natural sweetness. The addition of sugar enhances this natural sweetness, while the balsamic and red wine vinegars introduce a depth of tangy complexity. A dash of water, salt, and pepper, and you’ve got a condiment that’s equally at home on a cheese platter as it is glazed over roasted vegetables or steak.
A Nutritional Boost
Another reason this marmalade holds a special place in my heart is its health benefits. Red onions are rich in antioxidants and have anti-inflammatory properties, making them a great addition to any diet. Olive oil, the cornerstone of many Spanish and Mediterranean dishes, is known for its heart-healthy benefits. Balsamic vinegar, with its low calories and high antioxidant content, adds an additional layer of health benefits to this delicious concoction. For those concerned about sugar content, you can always experiment with sugar substitutes like honey or agave syrup.
Perfect Pairings
The Red Onion Marmalade is a versatile addition to many dishes. Spread it generously on a crusty baguette, paired with your favorite cheeses—think creamy brie or sharp cheddar. It’s also a fantastic accompaniment to grilled meats, balancing the savory with a sweet-tart contrast. If you’re into sandwiches, try adding a spoonful to a turkey or ham sandwich for an elevating twist.
Similar in some respects to a caramelized onion jam or even a chutney, this marmalade stands out because of the brilliant use of red onions and the balanced, tangy-sweet profile it achieves. It’s an homage to simplicity, much like a classic Spanish sofrito which forms the base for countless dishes.
So, the next time you find yourself with a bouquet of red onions and a desire to impress, whip up a batch of this Red Onion Marmalade. Trust me, your taste buds will thank you. If you’re looking for more ideas for delectable onion-based dishes, sites like Serious Eats or Bon Appetit can offer endless inspiration.
What You’ll Need
- 2 large red onions, thinly sliced
- 1/4 cup olive oil
- 1/2 cup granulated sugar
- 1/4 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Method
Step One
In a large skillet or saucepan, heat the olive oil over medium heat.
Step Two
Add the thinly sliced red onions to the pan. Cook, stirring occasionally, until they start to soften and turn translucent, about 10 minutes.
Step Three
Sprinkle the granulated sugar over the onions and stir well to coat. Continue cooking, stirring frequently, until the onions begin to caramelize and turn a golden brown, about 15-20 minutes.
Step Four
Pour in the balsamic vinegar, red wine vinegar, and water. Stir to combine and bring the mixture to a gentle simmer.
Step Five
Add the salt, freshly ground black pepper, and crushed red pepper flakes (if using). Stir well to distribute the seasonings evenly.
Step Six
Reduce the heat to low and let the marmalade simmer gently, stirring occasionally, until it thickens and reaches a jam-like consistency, about 30-40 minutes.
Step Seven
Once the marmalade has thickened, remove it from the heat. Allow it to cool slightly before transferring it to a clean jar or container. Let it cool completely before sealing and refrigerating. The marmalade can be stored in the refrigerator for up to 2 weeks.
