Onion marmalade

20 servings
3 hours 30 min


1. Clean the onions, rinse, cut into half rings or just small pieces.

2. Heat a large frying pan over a low heat, pour olive oil into it.

3. Put the onions in the oil, stir constantly, keep on heat until clear, soft but not roasted.

4. Take gauze, fold it into two layers. Put thyme, rosemary, allspice, black peppercorns and bay leaves in the center. Tie in knot.

5. Heat the wine in a saucepan (do not bring to the boil) .

6. The onion has become transparent - add honey, sugar and salt to it, mix everything.

7. Put a bouquet of garni (our spiced nodule) in the centre of the pan. Pour hot wine on it.

8. Add heat without stopping to interfere with the onion, wait for most of the liquid to evaporate. Now the heating can be reduced.

9. Do not forget to click on the nodule with spices and herbs from time to time. Simmer the onions for about

2. 5 hours. All moisture should evaporate, onions will become like marmalad. 10. Remove the spices from the pan. Transfer the marmalade to pre-prepared clean jars. Keep it in the fridge. Enjoy your meal!