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Red Onion Marmalade

We have long used this recipe, very similar to GoodFood’s recipe for Onion Chutney, to great effect in our kitchens. Delicious on sandwiches, delectable alongside scrambled eggs, a divine partner to almost any manner of roast meat or poultry . . . and now the star ingredient of Potato, Cheddar, and Red Onion Pasties!

Do note that if  you have a large enough pan, this recipe is easily doubled to ensure a ready supply!

Red Onion Marmalade

1 tbs. each butter and olive oil
2 medium red onions, thinly sliced
1 large garlic clove, minced
½ cup sugar
1 tsp. freshly ground black pepper
½ tsp. salt
½ cup red wine vinegar
½ cup red wine

Melt the butter with the oil in a large heavy frying pan over medium-high heat. Add onions, garlic, sugar, pepper, and salt, stirring well to combine. Reduce heat to medium and cook, stirring occasionally, until onions have softened and browned, about 20 minutes. Add vinegar and wine. Cook, uncovered, stirring occasionally, until most of the liquid has been absorbed and onions are soft and sticky, about 10 minutes. Store in a clean jar in the fridge.

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