Perfect with roast beef, in burgers, in sandwiches, and with terrrines.


3 Tbs butter
2 Tbs olive oil
6 red onions, thinly sliced
2 garlic cloves, crushed
⅔ cup firmly packed Chelsea Brown Sugar
½ cup balsamic vinegar
1 tsp fresh rosemary, finely chopped 
1 Tbs Dijon mustard
3 bay leaves
1 Tbs yellow mustard seeds
1 Tbs black mustard seeds
2 cinnamon sticks


1. Heat butter and olive oil in a large pan on a medium heat, add onions and cook gently for 20 to 30 minutes until onions are soft and golden.
2. Add garlic and cook for 1 minute. Add sugar, mustard, rosemary, bay leaves, and cinnamon sticks. Stir until melted then simmer uncovered, stirring occasionally until mixture is reduced and caramelized. Add vinegar and simmer uncovered for about 5 minutes until thickened slightly. Stir in the rosemary and mustard seeds.
3. Remove the cinnamon sticks and bay leaves. Spoon the delicious onion jam into a sterilised jar. Eat immediately or keep in the fridge for up to 3 weeks.

 Makes a 500gm jar.  

'Recipe credit: Chelsea'

Red Onion Marmalade

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