Apologies for my lack of blogging over the last few days. Like everyone else I have been running about trying to get the last few things together for Christmas. After what seemed like a very long week in work I am finally finished for 2012 and I am taking the next two weeks off, so lots of time to spend in the kitchen. Today's post is a favourite in our house, and we always serve this delicious Onion Marmalade with my Home-made Chicken Liver Pate. Served on crusty crostini with pate, or as an accompaniment to cheese, or Christmas Ham this onion marmalade is a real treat.
375g onions (peeled and thinly sliced)
150g granulated sugar
100ml Balsamic Vinegar
250ml full bodied red wine
Salt & Pepper
1. Melt the butter in a large saucepan, then add the onions, sugar, salt and pepper
2. Cover with a lid and allow to cook on a gentle heat for 30 minutes, stir occasionally until the
onions are cooked.
3. Add the vinegar and wine to the onion mixture and cook for a further 35 minutes with the lid
off, until slightly thickened.
4. Remove from the heat and allow cool. Store in the fridge in sterilised jars or an airtight