Red Onion Marmalade

I have realized that my latest posts always were sweet recipes. But in fact I more often cook salty things. Somehow, they barely find the way to the blog. While I’m thinking about how to change that, I have a recipe for marmalade which is an excellent companion to your autumn meat menus, your hamburgers and cheese plates.

Please meet the Red Onion Marmalade!



  • 50 g butter
  • 500 g red onions
  • 2 tablespoons olive oil
  • 3 tablespoons brown sugar
  • 3 tablespoons honey
  • 1.5 dl red wine
  • 1 dl aceto balsamico
  • 2 bay leaves
  • 1 teaspoon salt
  • freshly ground pepper



Melt the butter over medium heat with olive oil. Cut the onions into thin slices and separate the rings. Add the onions to the butter and olive oil and sauté for 15 minutes until the onions become glassy. Stir frequently. Now, add sugar, honey salt, pepper and bay leaves to the onions. Combine everything and cook for another 10 minutes. Then add the wine and aceto balsamico. Turn up the heat and let the alcohol evaporate for 5 minutes. Lower the temperature of the stove. The mixture shouldn’t be bubbling or boiling anymore. Leave it to caramelize and reduce for 45 minutes to one hour. Stir occasionally and keep an eye on it. Don’t allow sticking to the bottom of the pan. At the end, you should get a thick mixture with the consistency of a marmalade. Serve it immediately or store in sterile jars in the fridge.




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