Onion Marmalade

1. 1

   Tip the onions into a large, heavy-based pan and add the garlic, olive oil, mustard and coriander seeds.

2. 2

   Stir well to combine and then cook gently over a low heat for 20 minutes, stirring occasionally.

3. 3

   Stir in the vinegar and sugar and continue to cook for another 10-20 minutes until the onions have become completely translucent and the marmalade well reduced, stirring occasionally.

4. 4

   Stir in 4 tablespoons of water and continue to cook for another 10 minutes until the marmalade is well thickened and slightly sticky.

5. 5

   Season to taste.

6. 6

   If you are not planning on using the onion marmalade immediately, wash a couple of jam jars, rinse thoroughly, then dry in a warm oven.

7. 7

   Stand them upside down on a clean tea towel.

8. 8

   If you are using jam jars, fill them, then cover the marmalade with a disc of waxed paper while still hot or else completely cold, then seal with a dampened disc of clear plastic, secure with an elastic band and screw back on their tops.

9. 9

   Label and store in a cool, dark place for up to 2 months, then use as required.

10. 10

    Otherwise transfer the marmalade into a serving bowl, cover with clingfilm and chill until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.