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Onion marmalade

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Sticky, rich onions to eat with plain or herby sausages. A few tablespoons will also improve gravies. Try this with Mini toad in the hole.

400g white or red onions, peeled and thinly sliced
25g butter
150 ml red wine or stock
3 tablespoons balsamic vinegar
1 tablespoon dark brown sugar
1 teaspoon fresh thyme or rosemary
Salt and black pepper


Melt the butter in a saucepan, add the onions and soften for 10 minutes
Add the rest of the ingredients, stir and bring to a simmer
Cook over a gentle heat for approximately 45 minutes, leaving the lid off and stirring frequently
At the end of the cooking time nearly all of the liquid should have evaporated, leaving glossy onion marmalade

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