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Red Onion Marmalade

This is one of my favourites - it brings a touch of something special to a lunch buffet or bbq table and keeps really well before opening and in the fridge once opened. 

Prep: 15 mins

Cook: 45 mins

Makes: 3 to 4 jars depending on the size)

Red Onion Marmalade.jpeg


  • 700g large red onions, thinly sliced into rings or half rings

  • 2-3 tbsp olive oil

  • Salt and pepper

  • 150g white sugar

  • 225ml red wine (anything you have to hand)

  • 4 tbsp sherry vinegar

  • 2 tbsp crème de cassis (optional)

  • 1/2 tsp ground allspice


Cook the onions in the oil in a large pan over a low heat until they have softened.

Sprinkle over the sugar, salt and pepper and then cover and cook for about 10 mins, stirring occasionally.


Add the wine, sherry vinegar, crème de cassis and allspice then increase the heat a little and simmer for about 30, stirring often so that the onions don’t stick. The end result should be a small amount of liquid and lots of sticky soft onions.


Ladle into clean, warm jars. Cover with vinegar-proof lids and seal.


Store in a cool, dark, dry place for 2-3 days before eating.


Serve with:

Any kind of cold meat platter, pâtés, burgers, quiches, barbecue skewers. Pop in sandwiches, cheesy dishes, in a jacket sweet potato filled with feta. Serving this with any thing makes it red wine friendly - the sweetness of the red onion goes so well with Merlot and Sally always uses Merlot in her recipe.

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