Original onion and wine marmalade: how to make onion marmalade - French recipe

Onion marmalade is difficult to categorize. After all, this is a dessert and a side dish and a sauce and an appetizer. It is eaten with cheese and meat, or you can simply spread it on bread and enjoy a juicy sandwich.

Of course, for marmalade you don’t need ordinary onions, but only white or red. They are juicier and do not have that bitterness of regular onions. The remaining ingredients are selected individually. For red onions, use dry red wine, for white onions, white Muscat wine.

Standard set of products for making red onion marmalade:

• Sweet juicy onion (red) – 0.5 kg;
• Brown sugar - 100 g (you can also use regular sugar - white);
• Dry red wine - 0.250 l;
• Spices: rosemary, thyme, black pepper, celery, bay. Look for African herb blends in stores. They are perfect for this French dish.
• Sea salt - 1 tsp;
• Olive oil - 3-4 tbsp;
• Balsamic vinegar (wine or apple) -1 tbsp;
• It is better to add honey to white onion marmalade instead of sugar.

Peel the onion and cut it into half rings.

Pour olive oil into a deep frying pan, heat it and add spices. Their aroma will develop better when roasted a little. Add the onion and simmer it a little. It is strictly forbidden to fry onions. The onion should only release juice, nothing more.

Add sugar (honey) and simmer over very low heat. The onion and sugar should caramelize a little and become sticky.

Now you can pour in the vinegar and wine. Bring to a boil and reduce heat again. Simmer until the onion becomes transparent and the mixture thickens.

Taste it, maybe something is missing? If necessary, add salt or more spices.

If everything has boiled down and stewed, put the onion marmalade in a jar, close the lid and leave to cool. This marmalade can be eaten warm, but when cooled it spreads better on toast and its taste takes on a special delicacy.

How to make French marmalade from onions and wine, watch the video: