Do you want to be known as a real gourmet among your friends? Then offer them onion marmalade! I assure you that there will be no one indifferent to this wonderful seasoning!
All-purpose onion marmalade
Perfect with cheese, meat, poultry, offal and red wine. Can be used to fill pies and club sandwiches.
- 4 kg red onion;
- 200 g olive oil;
- 400 g red wine;
- 300 g granulated sugar;
- 200 g honey;
- 3-4 sprigs of fresh thyme
- 240 ml red wine vinegar;
- 2 tsp coriander seeds;
- salt and black pepper to taste.
Cut the onion into half rings. Heat oil in a large, thick non-stick saucepan. Put the thyme sprigs in the hot oil and fry them lightly.
In the meantime, crush the coriander in a special mortar (you can immediately use the ground, but the crushed coriander will have a more pronounced aroma just before cooking). Send it to the pan.
Put the onion in the oil and, reducing the heat to medium, fry for about 5 minutes. The main thing is that your onion does not burn, otherwise the final product will taste bitter, and we do not need this.
Then reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.
After the specified time, add all the other ingredients, cover and simmer for at least 50 minutes, stirring again. When the onion has acquired a sticky thick consistency, we transfer it to pre-sterilized jars. Roll up and store in a cool place.
Onion confiture with orange
Perfect with cheese, meat, poultry, offal and red wine. Can be used to fill pies and club sandwiches.
Cut the onion into half rings. Heat oil in a large, thick non-stick saucepan. Put the thyme sprigs in the hot oil and fry them lightly.
In the meantime, crush the coriander in a special mortar (you can immediately use ground coriander, but crushed coriander will have a more pronounced aroma just before cooking). Send it to the pan.
Put the onion in the oil and, reducing the heat to medium, fry for about 5 minutes. The main thing is that your onion does not burn, otherwise the final product will taste bitter, and we do not need this.
Then reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.
After the specified time, add all the other ingredients, cover and simmer for at least 50 minutes, stirring again. When the onion has acquired a sticky thick consistency, we transfer it to pre-sterilized jars. Roll up and store in a cool place.
Onion confiture with orange
In this recipe, the leading role still belongs to oranges … But onions add a unique spicy note!
- 4 large oranges;
- 400 g white onions;
- 160 g granulated sugar;
- 4 tablespoons olive oil;
- 5 tbsp apple cider vinegar;
- 2 tsp dried thyme;
- 2 bay leaves;
- salt and black pepper to taste.
Cut the onion into medium slices.
Heat the olive oil in a frying pan and add the onions. Fry over low heat for 5 minutes, not forgetting to stir.
Peel the oranges and cut into medium cubes. Add to onion, increase heat and bring to a boil. Then reduce the heat, cover and simmer for about half an hour.
After the indicated time, add all other ingredients and mix. Cover the pan with a lid and leave it alone again, this time for an hour. Then cool, remove the lavrushka and arrange in sterilized jars.
