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Inspiration recipe
Ingredients

1 kg onions (white, red or a mixture)

75 g butter (omit the butter and use extra olive oil if you want to avoid dairy)

2 tbs olive oil (extra virgin)

2 cloves garlic (peeled and finely chopped)

70 g sugar (soft brown is ideal)

2 tbsp balsamic vinegar

75 ml cider vinegar

Optional

1 tsp dijon mustard (smooth)

½ tsp dried herbs (oregano or thyme)

Back to inspiration

Fuss free flavours’ easy sticky onion marmalade

Instructions

“Onion marmalade is delicious as part of a ploughman’s lunch, or any cold spread with meats and cheese. A generous spoonful of onion marmalade also goes perfectly with a traditional pork pie. Pork Farms makes a range of pork pies, from traditional pies to miniature and Melton Mowbray.” – Recipe created for Pork Farms by Helen Best-Shaw at Fuss Free Flavours.

Servings: 20 heaped spoons (three jars)

Prep time: 10 minutes

Cooking time: 1 hour and 30 minutes

Method

  1. Peel and slice the onions into half moons, about  ½ cm (¼ inch) thick.
  2. Put the butter and oil in a big heavy pan (I use a heavy cast iron casserole dish)and melt over a low heat. Stir in the onion to coat it thoroughly with the oil and melted butter.
  3. Sauté the onions on a low heat, stirring from time to time until they are sticky and soft. The key here is to go slowly. You want to soften rather than fry them. Don’t be tempted to turn the heat up and rush this stage, which takes at least 20–30 minutes. Using a good solid pan will really help to prevent hot spots, so that the onions cook evenly.
  4. Add the rest of the ingredients and stir in. At this stage you may think there is too much liquid, but don’t worry. It will all cook down to make a lovely sticky final marmalade.  Turn the heat right down and leave it to do its thing. Stir from time to time, swiping the spoon all over the bottom of the pan to check that nothing has stuck. Again, do not rush this stage, which can take up to an hour.
  5. The onion marmalade is ready once the onion is a rich dark brown, shiny and sticky with no liquid in the pan. You can test it by drawing a spoon across the bottom of the pan, where it will leave a clear trail for several seconds.
  6. Remove from the heat and transfer to clean sterilized jars and seal. Once cool, keep in the fridge and eat within 2 to 3 weeks.
Ingredients

1 kg onions (white, red or a mixture)

75 g butter (omit the butter and use extra olive oil if you want to avoid dairy)

2 tbs olive oil (extra virgin)

2 cloves garlic (peeled and finely chopped)

70 g sugar (soft brown is ideal)

2 tbsp balsamic vinegar

75 ml cider vinegar

Optional

1 tsp dijon mustard (smooth)

½ tsp dried herbs (oregano or thyme)

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