Onion Marmalade in olive oil
Want to give your food a bit of extra flavor? This onion marmalade is the perfect accoutrement to pair with meats and veggies. The flavor of the onion is released when cooked in extra virgin olive oil from Spain before mixing with the other ingredients. It packs a punch so try it for yourself!
Onion Marmalade in olive oil
Want to give your food a bit of extra flavor? This onion marmalade is the perfect accoutrement to pair with meats and veggies. The flavor of the onion is released when cooked in extra virgin olive oil from Spain before mixing with the other ingredients. It packs a punch so try it for yourself!
Cooking Instructions
- 1
Start by peeling and slicing the onions. If they make your eyes water, there are many homespun remedies for preventing or at least reducing the problem, one being to peel the onion and then soak it in water. You can also put the onion in the freezer for 15 minutes before slicing it.
- 2
Pour enough Extra Virgin Olive Oil from Spain into a frying pan to cover the base. The gorgeous golden colour is really impressive; it’s not surprising that it’s known as Spain’s liquid gold.
- 3
On a medium heat, add the onions and stir well so that everything is coated in oil.
- 4
Lower the heat a little and cover, leaving the onions to gently sauté. Stir occasionally to ensure even cooking.
- 5
Once the quantity has reduced by half, add two tablespoons of water and stir.
- 6
Almost immediately the onions will take on a creamier texture due to the water coming into contact with the sugars they released, dissolving to form a light caramel that gives that wonderful toasted colour to the marmalade. For an even deeper colour, add two tablespoons of cane sugar. Stir well to achieve an even colour. Add a pinch of salt to enhance the flavour, and the marmalade is ready.
- 7
Store in airtight glass jars that can be frozen or, if preferred, vacuum pack the marmalade.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Lemon Marmalade Lemon Marmalade
I am trying to grow lemon trees at my house. I love lemons, and other citrus. So I am looking ahead to make recipes with lemons. Sweet, tart, and a tiny bit bitter in a good way. Be sure to get all the pith you can off the fruit and maybe use it as fertilizer or compost. Just don't use it in the recipe. It will turn super bitter. This is for just about all citrus.
-
Homemade Marmalade Homemade Marmalade
This is my grandmother's recipe. Off course hers always comes out better but being far away this will do. As this is grandma's recipe there is no actual timings so I normally just go with the flow. The marmalade in the photo is one my grandma made.
-
Tangerine marmalade Tangerine marmalade
Missing the bright and sunny weather while it's been so cold in down under lately. So, I've decided to turn the overleft tangerine from our neighbour into a marmalade. In which it could help me remind my tropical hometown. #heirloom
-
Seville orange marmalade Seville orange marmalade
I couldn't resist the temptation of a second batch of marmalade. Although I am enjoying the old fashioned darker colour marmalade I thought a few pots more will last me until the new year and also make great impressive little gifts for friends.
-
Easy Marmalade with Kumquats Easy Marmalade with Kumquats
When making marmalade with oranges or iyokan (Citrus iyo), you have to constantly remove the scum, and so it takes a lot of time and effort. So I thought, why not try making it with kumquats, since you can eat the skins? It turned out surprisingly easy and delicious!The key is to remove it from heat while it's still a little runny, since jam hardens after it cools. Fill the jar while the jam is still hot, cap the lid, and turn it upside down to cool.For methods to sterilize jars and seal to store for long periods, refer to. Recipe by yaburie
-
Homemade Tangerine Lemon and Cinnamon Marmalade Homemade Tangerine Lemon and Cinnamon Marmalade
What do you do if you have lots of tangerines and have to finish them before they go bad? There are many ways how to use up tangerine in the recipe, we can peel and chop it then freeze it for making any kind of juices or smoothies. Also we can use it for a salad dressing, or mix them to make either vegetable or fruits salad. This time I am going to use them to make marmalade. And I will combine it with mayor lemon. Marmalade is a preserve made from the juice and peel of citrus fruits boiled with sugar and water, usually they use oranges and prepared like jam. But this time I am going to make mine with tangerine and lemon instead of oranges. We can use marmalade for food recipe, spreading on toasted bread, or even for hot drink or cold drink. Sounds good right? So let’s make it now.
-
Old style seville orange marmalade Old style seville orange marmalade
I was missing my marmalade as I used the last jar before Christmas. And Seville orange season is so short that I rushed to make my first batch. I have used quite a big amount of dark muscovado sugar so it has turned darker than ever. I filled 6 jars and then I decided for the rest I would add a couple of tablespoons of whisky. It's got a hint of taste but not too overwhelming. -
![A picture of [Farmhouse Recipe] Lemon Marmalade.](https://img-global.cpcdn.com/recipes/6566013851140096/240x320cq80/photo.jpg)
[Farmhouse Recipe] Lemon Marmalade [Farmhouse Recipe] Lemon Marmalade
I'm making a variety of jams and marmalades to spread on my bread for breakfast.I followed the instructions on how to remove anti-fungal agents from the citrus peel from the Saitama Prefecture Consumers' Center (Sainokuni Kurashi Plaza) website. Recipe by FarmersK -
Whole Iyokan Orange Marmalade Whole Iyokan Orange Marmalade
I wanted to eat a very creamy, thick jam with the white pith (which includes a lot of pectin). I tried to prevent the pectin from running out of the pith as much as possible to preserve the very creamy texture. The recipe for the version of this jam without the pith is.The sweetness of Iyokan oranges differs a lot between the seasons.When adding the sugar in Step 6, adjust the amount so that the peel does not taste bitter.The accent of lemon juice and honey is great. Recipe by commeline -
Quick and easy orange homemade marmalade Quick and easy orange homemade marmalade
One day I was in a pinch making a recipe that called for orange marmalade. I had no orange marmalade on hand. I did some quick research online and found this quick and easy homemade marmalade that saved me in a pinch. Turned out to be a great marinade and sauce for my pork tenderloin...Plus its was delicious on my English muffin the next day!
-
Iyokan Marmalade Iyokan Marmalade
Iyokan were cheap so I took this chance to make lots of marmalade.I think a ratio of peel, flesh, sugar of 1:2:1.5 is the most delicious. Blanch the Iyokan peel until the water runs clear when drained and rinsed. After blanching, the white pith will be easy to remove with a knife. Recipe by commeline -
California Farm Tomato Lemon Marmelade California Farm Tomato Lemon Marmelade
Tomato lemon marmelade, fresh and tangy . Picked at the peak of tomato sweetness, preserved safely with the acid of lemons and sugar and a five minute waterbath. We use it year round on cheeseburgers, with cheese and crackers, on french bread as luncheon, on omelettes and in scrambled eggs, on french fries and hot dogs instead of ketchup. Use a teaspoon when you need a slice of tomato.
More Recipes
Comments