Red Onion Marmalade

50 minutes - 1 hour

Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

This recipe is from Delia's Winter Collection, Delia Smith's Guide To Meat Cookery.

Red Onion Marmalade is served with Delia's recipe for Pot-roasted Beef in Red Wine - see recipe below.

The Delia Online Cookery School: Make sure your knives are sharp when preparing the onions. Watch our video showing you how to keep them in the best condition, and how to chop onions. Just click the image to play.

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Which Red Wine in Red Onion Marmalade

Asked by: Jansmum

What red wine should I use for red onion marmalade?

Answered by Lindsey: Hello, It doesn’t matter too much. We would use something left over or buy something medium-bodied that doesn’t cost very much. Kind regards Lindsey

Method

Melt the butter in a medium-sized saucepan, stir in the chopped onions and the thyme and let them soften for about 10 minutes.

Then add the wine and wine vinegar, bring it all up to a gentle simmer and add a seasoning of salt and freshly milled black pepper. Turn the heat to its lowest setting and let the whole thing cook really slowly with the lid off for about 50 minutes to 1 hour or until all the liquid has evaporated. Remove it from the heat, but re-heat gently before serving