A whole lotta alliums

We love onions here at Stovies, we did however end up with quite a build up of onions left from our Whole Shebag veg deliveries. Time to get creative and have a supply of onion fun on hand whenever we need it.

Onion, Shallot & Chilli Marmalade

700g onions – normal ones from blighty, thinly sliced
200g shallots – thinly sliced
1 fat clove garlic – crushed
100ml – olive oil
1/2 tbsp dried oregano (thyme or tarragon work well too, if using fresh you will get a more subtle flavour)
90g caster sugar
75ml red wine (we used a particularly tasty tempranillo from the recent barcelona adventure)
3 tbsp cider vinegar
1/2 tsp hotsauce (your choice, use your favourite!)
salt & pepper

(makes 200ish grams of marmaladey fun)

Place the onion, shallot, garlic and oil in a heavy based pan and cook over a medium heat for around 5 minutes. Keep this moving and do not let the onion catch at all or it is game over and welcome to a bitter tasting land of bleugh!

After 5 minutes turn the heat right down and whack the lid on, cook for a further 20 minutes. Remove the lid and add the rest of the ingredients, cook for a further 40-50 minutes, stirring occasionally (this may take less time, it may take more…it depends on how wet your onions are to begin with). When everything appears jam-like and sticky spoon into sterilised jars, cover in a smidgen more oil and put on the lids.

You can keep this in a cool place until ready to use and it should keep for ages – keep it in the fridge after opening though.

This is great on steaks, burgers and of course, CHEESE!

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