Onion ‘Marmalade’ Recipe (2024)

FAQs

Is onion marmalade the same as caramelized onion? ›

This is unfortunately not a caramelized onion chutney, which contains vinegar so is a little too sour, but is often sold as caramelized onion marmalade. In the UK there are a few companies that produce onion marmalade (see links below) and it can be bought on-line and in some supermarkets or delicatessens.

Some people say that the difference is on whether the ingredients have been crushed together or boiled. Others say it's about whether or not the onions are 'sweated'. Whether you call it one or the other, we can agree that the end result is delicious no matter what.

Saute onion in hot oil until soft and caramelized, 10 to 12 minutes. Add water, balsamic vinegar, and brown sugar; stir until sugar is dissolved and mixture is simmering. Reduce heat to low and cook until mixture thickens and reaches desired consistency, about 30 minutes.

In both cases, we end up with a spreadable vegetable purée. On the other hand, vegetable marmalade mustn't be confused with chutney, a sweet-and-sour condiment made with vegetables, fruit, herbs and spices, borrowed from Indian cuisine. Marmalade and jam are considerably less acid than chutney.

You can caramelize any kind of onion, but yellow or Spanish onions tend to offer the most balanced-sweet-savory flavor profile and are the most versatile for different dishes. Sweet onions, such as Vidalia or Walla Walla work too, but keep in mind that their flavor will become even sweeter once caramelized.

The trick is to leave them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.

We think the best way to do it is to bring the mixture to a really high rolling boil once the sugar has dissolved. Set the heat as high as possible and keep stirring regularly. You should end up with a nice bright, clear marmalade that has a lovely thick consistency.

To avoid bitterness, the tamarind and spice must be balanced. You can first grind red chillies and then add onion to grind it coarsely. This will avoid bitter taste if at all you have that problem. Less water for Khatti (thick) chutney, add only if it's necessary to run your mixie.

A red onion relish made with sticky black treacle and rich balsamic vinegar. Full flavoured with a delicious sweet sauce. Great with cheese, cold meats, meat pies and ploughmans. (Turns cheese on toast into something rather special.

Why is my onion jam runny? ›

Too little sugar: Much like pectin, some fruits are higher in natural sugar than others. Jams made from fruits with higher sugar content thicken on their own more easily than those with less sugar. A no-sugar or low-sugar recipe might not call for enough sugar to naturally thicken the jam, even at a rolling boil.

However, opened cans of onion jams should be refrigerated and would be good for three to six months, but not for a year since onion jams can spoil easily. Do check the onion jams for molds and yeasts. If they emit a sour and fermenting smell, then it's best to toss them in the bin.

The word marmalade is derived from the French word marmelade which was in turn borrowed from the Portuguese marmelada (marmelada from the root word marmelo meaning “quince”) (2).

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

Jams are made from one type of fruit or vegetable, whereas marmalade must use a citrus fruit in its preparation. Jams use the entire fruit by crushing, pureeing and cooking, whereas marmalades consist of the citrus peel, pulp and the juice (not the whole fruit).

Caramelized onions are extremely soft and deep brown in color. The sliced onions are cooked over low heat for a much longer period of time, with frequent stirring to get all the onion slices evenly cooked. The natural sugar in the onion “caramelizes”. Browning onions just takes a few minutes over medium-high heat.

Sweating your onions, or any food really, simply means to cook out the water content. So for onions, you'll sweat them out and they'll turn translucent but they'll still keep their integrity. Whereas caramelizing onions changes their consistency and color to give them a rich, brown color and flavor.