Onion marmalade
4 servings
40 minutes
Onion marmalade is an amazing combination of sweetness, spiciness, and subtle flavor. This unusual recipe has roots in Russian cuisine, where caramelized onions often complement meat dishes. Red onions turn into a silky mass during stewing, infused with the aroma of star anise, cloves, and cinnamon, while wine vinegar adds a slight tanginess. The taste of this marmalade is multifaceted: it starts with a soft sweetness, then reveals the depth of spices, and finishes with a delicate acidity. It pairs perfectly with meat, cheeses, and even a simple slice of rye bread. This marmalade can be served as a savory addition to festive tables or enjoyed as a gourmet find in everyday meals.
1
Slice the onion into half rings and sauté in vegetable oil over high heat, stirring, until the onion softens.
- Red onion: 1 kg
- Vegetable oil: 100 ml
2
Add vinegar, sugar, finely chopped ginger, and spices, simmering and stirring for another half hour on low heat.
- Red wine vinegar: 100 ml
- Sugar: 100 g
- Ginger: 50 g
- Anise (star anise): 2 pieces
- Carnation: 2 pieces
- Cinnamon: pinch
- Salt: to taste
- Ground black pepper: to taste
3
In the end, the onion should reach an almost incorporeal condition, practically dissolving in a thick pink-caramel sauce.