Monday, 22 February 2010

Onion Marmalade

1 kg onions, finely sliced
4 tbsp olive oil
125g caster sugar
300ml white wine vinegar
4 cloves
2 bayleaves
1 tsp ground black pepper
1 tsp salt
2 tbsp tomato puree
Large pinch Cayenne pepper

Saute the onions in the olive oil until they become translucent.  Add all the other ingredients, cover and cook gently for 1 hour.  Check the seasoning and add a little more sugar, salt or pepper if necessary.  Continue cooking gently until the mixture has reached a marmalade consistency.  When cool pour off any oil and pour into jars.  Store in a cool place.

Serve with cold meats, pate, soft cheese, goats cheese, Welsh rarebit or pizza.

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