We spent part of the weekend making "Marmelade d'Oignons - Onion Marmalade". This is an easy recipe taken from a BBC publication entitled, 'Keith Floyd On France'. As ever, here are the ingredients required for the recipe followed by a visual step-by step guide.
1kg (2lb) white onions, finely sliced
4 tablespoons olive oil
125g (4oz) caster sugar
300ml (10floz) white wine vinegar
2 bay leaves
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons tomato purée
Large pinch of cayenne pepper
Figure 1: Weigh the ingredients.
Figure 2: Finely slice the onions. Sauté the onions in the olive oil until they become translucent.
Figure 3: Add all the other ingredients, cover and cook gently for about 1 hour. (I should add here that when we were making this recipe, we realised that we did not have any white wine vinegar left so we had to improvise and substitute it with grape vinegar hence the dark brown colour. I'm sure if you were to use white wine vinegar as is recommended in the recipe, you would achieve a lighter colour).
Figure 4: Check the seasoning and add a little more sugar, salt or pepper as necessary. Continue cooking gently until the mixture has reached a marmalade like consistency.
Figure 5: When cool, store in sterilised jars.
Storage: Always keep preserved foods in a cool dry place - if possible in a room with a constant temperature preferably in a larder. Never let them be exposed to bright lights, be it from sunshine or electricity.
This is delicious with cold meat, ham and pâtés. It is also good on little squares of toast to nibble with an apéritif.