I have been away, traveling around KZN, a part of South Africa I have never experienced, so my blog posts have been few and far in-between, however, I am back now. Watch out for the fun adventures I had in KZN, namely, I experienced the traditional bunny chow which I will definitely post about. But that’s for another day, today I am going to get right into a recipe I have been asked to post a few times. Onion Marmalade, now this recipe I don’t really follow any kind of measurements, I just cook with a feel, knowing when, how much and how long to cook it for, so I am going to guide you as best I can.
Cutting and slicing onions is all a personal thing, we all have our special way of doing so. With this recipe, I cut the onions pole to pole, onion slices cut pole to pole will break down more completely as they cook, producing a more uniform texture and flavor in the finished dish.
1kg red onions, cut pole to pole
1 bottle red wine
1 cup brown sugar – you can use white, but I find brown gives it a nice caramel flavour
2 whole cloves
2 whole star anise
5 – 8 whole cardamom pods
1 whole cinnamon stick
pinch of salt
Place all the above ingredients, expect the red wine into a large enough deep pot.
Pour in red wine, enough to just cover the onions, turn heat up to high and bring the liquid to a rolling boil. Drop your heat and let gently simmer, this will take some time. Stir sporadically.
When the liquid has reduced and formed a sticky like consistency, this will be close to the end. Watch while reducing further until thick and really sticky. Remove from heat and let cool.
Remove the whole spices. Use on sandwiches, salads, as extra topping on a pie…this is so versatile. You can keep onion marmalade for a fair amount of time in the fridge, just ensure that it is stored in an airtight container