Best made with brown onions this delicious marmalade is perfect to serve with nutty, hard cheeses or with steak, grilled chicken breast or lamb cutlets.
Makes 2½ cups
40g butter
2 tbsp olive oil
1.2kg brown onions, halved
lengthways, thinly sliced
2 garlic cloves, crushed
1 cup brown sugar
½ cup malt vinegar
1 tbsp dijon mustard
4 bay leaves
12 peppercorns
2 cinnamon sticks
1 Melt butter and oil in a large, deep saucepan over medium heat. When butter is sizzling add onion. Stir until combined. Reduce heat to medium-low and cover saucepan. Cook for 30 minutes, stirring occasionally, until onion is soft and golden.
2 Add garlic and cook for 1 minute. Increase heat to medium and add sugar, vinegar, mustard, bay leaves, peppercorns and cinnamon sticks. Stir until sugar melts and mixture comes to the boil. Simmer for 20 minutes or until liquid is reduced by half and mixture thickens.
3 Discard cinnamon sticks. Spoon marmalade into a 2½ cup sterilised jar. Keep in the fridge for up to 2 weeks.
