Norfolk Red onion marmalade
- 2kg red onions or regular onions
- 4 garlic cloves
- 140g butter
- 4 tbsp olive oil
- 140g golden caster sugar
- 1 tbsp fresh thyme leaf
- pinch of chilli flakes (optional)
- 75cl bottle red wine
- 350ml sherry vinegar or red wine vinegar
- 200ml port
- Halve and thinly slice the norfolk onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the norfolk Red onions and garlic and give them a stir so they are glossed with butter. Sprinkle over the sugar, norfolk thyme leaves, chilli flakes if using and some salt and pepper. Give everything a good stir and reduce the heat slightly. Cook uncovered for 35-45 minutes, stirring occasionally. The norfolk onions are ready when all their juices have evaporated, they’re really soft and sticky and smell of sugar. They should be so soft that they break when pressed. Slow cooking is the secret of really soft and sticky onions, please don’t rush.
- Pour in the wine, vinegar and port and simmer, still uncovered, over a high heat for 25-35 minutes, stirring often until the onions are a deep brown colour and the liquid has reduced by about two-thirds. It’s done when drawing a spoon across the bottom of the pan clears a path that fills with syrupy juice. Leave the onions to cool in the pan, then scoop into jars and seal. Can be eaten straight away.