Red onion marmalade with Raspberry Vinegar
Ingredients
Makes approximately 5 jars
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8 red onions
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1 x garlic clove, crushed
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25ml rapeseed oil
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100g brown sugar
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250ml Raspberry Vinegar
Method
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Peel the red onions and slice thinly, place into a pan with the bay leaves and rapeseed oil.
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Cook gently over a medium heat for about 20 minutes. Add the sugar and cook for a further 20 minutes (stirring occasionally) until caramelised.
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Once the onions are dark and sticky, add the vinegar and simmer for 20 minutes or so, until the chutney is thick and dark.
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Pour the chutney into hot, sterilised jars and let it cool.
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Leave for a month or more to enjoy an even fuller flavour.