Sticky Onion Marmalade
Rich, sticky, and deeply flavourful, this onion marmalade is the kind of condiment that elevates everything it touches. Slowly caramelised onions are simmered with brown sugar, balsamic vinegar, and warming spices until glossy and jammy, with just enough chilli to keep things interesting. It's a brilliant companion to cheese boards, roast meats, sandwiches, and more — and it keeps beautifully in the fridge, ready to transform any meal into something special.
Ingredients 11
4 brown onion, large, peeled, thinly sliced
3 cloves garlic, peeled, thinly sliced
1 knob butter, large
1 tbsp water
65 g muscovado sugar
175 ml balsamic vinegar
1 red chilli, de-seeded and sliced
1 tsp paprika
1⁄4 nutmeg, whole, grated
1 clove, crushed
salt and pepper, to taste
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Method 8
Prep aromatics: Peel and thinly slice the and . De-seed and slice the .
Start cooking onions: Melt the in a pan over medium-low heat. Once bubbling (but not browned), add the and a tablespoon of (if the pan looks dry). Stir and cook gently for 15–20 minutes until soft and translucent.
Add garlic: Stir in the and cook for 3 minutes. Keep the heat low to prevent burning.
Add sugar: Stir in the and cook until melted and the are sticky and golden-brown.
Deglaze with vinegar: Increase heat briefly, pour in the , and stir. Once bubbling, reduce to medium-low.
Season: Stir in the , , grated , crushed , and salt and pepper.
Simmer and reduce: Cook gently, stirring occasionally, until thick and sticky. Adjust sugar or vinegar to taste for a balance of tang and sweetness.
Jar and store: Spoon into sterilised jars, seal, and let cool to room temperature. Store in the fridge for up to several months.
