Full Recipe –
Ingredients
2 tablespoons salted butter (replace with light olive oil for vegan)
2 tablespoons light olive oil
1 pound red onions (500 g, thinly sliced)
5-6 cloves minced garlic
1 teaspoon salt
1 teaspoon black pepper powder
1 teaspoon red pepper flakes
½ cup brown sugar (tightly packed)
1 cup apple juice
¼ cup red wine vinegar
Instructions
Heat butter and olive oil in a pan over medium heat.
Once the butter is melted, add onions and garlic and cook for a minute, stirring continuously.
Add salt, black pepper powder, red pepper flakes, and brown sugar and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook for 30 minutes, stirring a few times while cooking.
Add apple juice and red wine vinegar and stir to combine.
Cover the pan again and cook for another 30 minutes on low heat, stirring a few times in between.
Remove the lid and cook on high heat for 3-4 minutes or until the liquid is reduced, stirring very frequently. Do not overcook otherwise the marmalade will become dry. Keep in mind that the marmalade with thicken some more as it cools down.
Remove the pan from heat and let the marmalade cool down to room temperature.
Store in a clean jar in the refrigerator for up to 1 month.
Notes
This recipe keeps good in the refrigerator for up to a month. So you can double or triple the recipe and keep relishing it.
If red onions are not available, then you can use white onions or yellow onions too. Having said that, the result is better with red onions as they are sweeter and also have thicker flesh and skin than white onions.
You can replace red wine vinegar with apple cider vinegar, balsamic vinegar, or white wine vinegar too.
Always thinly and evenly slice the onions, as they cook evenly and get caramelized properly.
Cook the onions on low heat, so that they do not get brown faster. Also cooking on high heat has more chance of burning the onions.
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