Onion Marmalade with Red Wine and Balsamic
12 servings
90 minutes
For this recipe you will obviously need onions. More precisely, a lot of onions. And also some wine, sugar, honey and balsamic vinegar. The finished marmalade is delicious with rillettes, dried duck, crispy toast or just with a spoon
1
First, prepare all the ingredients: wash the thyme, peel and wash the onion.
- Fresh thyme: 5 g
- Red onion: 1000 g
2
Slice the onion into thin half-rings. Cut in small portions while keeping the whole onion in water, and place the sliced onion in a bowl and cover it immediately. Occasionally wet the knife in cold water. Cut directly under the running hood.
3
Once all the onion is chopped, take a pot or a thick-bottomed pan and place it over medium heat.
4
Pour in olive oil and heat for three minutes over medium heat.
- Olive oil: 80 ml
5
Add the onion and cover with a lid. Cook for twenty minutes, stirring occasionally.
- Red onion: 1000 g
6
Tear the leaves from the thyme branches and add them to the onion. Season with salt and pepper.
- Fresh thyme: 5 g
- Salt: 2 g
- Ground black pepper: 3 g
7
Cook for another twenty minutes covered, stirring occasionally.
8
Add sugar, honey, wine, vinegar. Cook, stirring, for another twenty minutes (without a lid).
- Cane sugar: 75 g
- Honey: 50 g
- Dry red wine: 100 ml
- Balsamic vinegar: 60 ml
9
Add balsamic cream, mix, and remove from heat. Store in a jar in the refrigerator.
- Balsamic glaze (crema): 30 g
