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Recipe Detail Page
Onion & Brown Sugar Marmalade
Autumn 2012
If using this marmalade as a condiment or on a cheese plate, remember to serve it at room temperature. It maximizes its flavour this way.
Makes about 3 jars, each 2 cups (500 mL)
2 tbsp (30 mL) olive oil
6 lbs (2.7 kg) white onions, peeled and sliced (the food processor makes quick work of this)
1 tsp (5 mL) salt
1 cup (250 mL) dark brown sugar
½ cup (125 mL) cider vinegar
1 In a large pot, heat oil over medium-high heat. Stir in the onions, salt, sugar and vinegar. Cover and cook onions over medium heat until they are softened and translucent, about 1½ hours. Stir the mixture every 15 minutes to ensure that all the onions are cooked evenly.
2 Once onions are cooked through, remove lid and increase heat to reduce excess liquid, about 3 minutes.
3 To can the onion marmalade, bring a large pot of water to the boil. Boil 500 mL canning jars and lids for 5 minutes to sterilize, carefully remove and drain water, fill jars with warm onion mixture, wipe rims clean. Place tops and lids on jars and tighten. Boil jars (make sure to have a full boil on high heat) in the same large pot with enough water to come to the top of the jars. Boil jars for 30 minutes.
Onion and Brown Sugar Marmalade will last for 1 year.
Makes about 3 jars, each 2 cups (500 mL)
