I haven’t posted about Veg Box Day for a while, but I’ve still been getting my Riverford box every two weeks! And I realised the other day that while I’ve been worrying about the Great Potato Mountain and things to do with Jerusalem artichokes, I’ve also been collecting a quite impressive pile of onions. So I had a look through the recipe cards that come with each veg box, and found a simple-looking onion marmalade recipe. It called for 1kg of onions and when I weighed mine they were about 980g, so I thought brilliant, let’s give it a go.
2tbsp olive oil
1kg onions, peeled, halved and finely sliced
2 cloves garlic, crushed
1/2 tsp mixed spice
1/4 tsp red chilli flakes
125-150g brown sugar
150-175ml balsamic vinegar
Salt and pepper
1. Heat the olive oil in a large saucepan, add the onions and garlic and cook on a medium heat until the onions are starting to soften.
2. Reduce the heat to low and continue to cook, stirring occasionally, until the onions are very soft and starting to caramelise (about 45 minutes).
3. Add the mixed spice and chilli.
4. Turn the heat up briefly, add the brown sugar and balsamic vinegar, and bubble for a couple of minutes.
5. Turn the heat back down to low and cook until almost all the liquid is absorbed and the onions have turned into a sticky marmalade. Season with salt and pepper.
6. Pour into sterilised jars (I got one normal-sized jam jar and one slightly smaller one) while hot and screw the lids on tightly. The safety buttons on the jar lids should pop down as the marmalade cools, and then you should be able to keep it for months like any other jam. Otherwise keep it in the fridge – it probably won’t be very long before it all gets eaten, but it should last a good few days!
Of course I had to try a bit, with some oozy Brie and wholemeal soda bread…