Red Onion Marmalade is one of those incredibly delicious recipes known only to a few gourmands. It is simple to make, yet the reaction from those who taste it is amazing.
Red Onion Marmalade

Red Onion Marmalade
Prep time
Cook time
Total time
Recipe type: Accompaniments
Cuisine: British
Serves: 2 cups
  • 8 Cups red onion, thinly sliced
  • water, pure, as needed
  • 3 Cups sugar, granulated
  • 2 Cups apple cider vinegar
  1. Be sure onion is cut evenly, not a mixture of uneven thickness.
  2. In a large, non-reactive pot, sweat the onions with some pure water - just enough to wet the onions - no more than 1/2 Cup. Mineral water can add flavors you won't enjoy. Stir frequently until the water is evaporated. Repeat if necessary to make the onions translucent.
  3. Add the vinegar and sugar, stirring well over medium heat to melt the sugar entirely.
  4. Simmer on medium heat until marmalade syrup is liquid honey consistency and the onion is tender. Keep stirring as it will burn easily.
  5. Once completed, cool. Portion into sterilized jars and seal. Will stay in the refrigerator for up to 3 weeks.
Optionally, you may add the zest of one orange (no pith) and/or 1 Tablespoon orange juice.

Store in a wide-mouth sterilized mason jar. Will hold in the refrigerator for up to 2 months.

Freezing this is not recommended.

Serve this with Chicken Liver Pate or meat-based pates or terrines. Used often in Britain with liver mousses. Goes very well with egg or chicken salad too!


Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.