Red Onion Marmalade

Very easy red onion marmalade that is perfect for grilled or fried meat such as burgers, sirloin steak, chicken, pulled pork and ribs. It is also well suited for vegetables such as oven-gratinated potatoes and carrots or as a perfect accompaniment to the cheese platter. It is also a good alternative to have available on those days when you do not have the strength to make a sauce and can be consumed cold, lukewarm or hot. For my own part, it is an indispensable accessory to a luxurious hamburger and something that always finds its way onto a cheese platter when I choose to have it as dessert.

You make the marmalade by boiling red onion, sugar and vinegar for a long time until its consistency is similar to a marmalade. It takes about an hour all in all, but mostly its about letting the marmalade take care of itself on the stove while stirring at regular intervals. It is an easy and also cheap dish that can be used with many other dishes. It lasts a long time in the fridge and can also be frozen if needed.

I like the extra little heat that sambal oelek gives in this recipe, but of course you can exclude this for a milder variant. You can also consider throwing in a clove of garlic because it gives a little more flavor. Instead of sugar, you can use honey or agave syrup.

You can use spices such as bay leaves, thyme and rosemary. Or cloves and cinnamon. Or just a little splash of lemon or lime juice. There are many variations to try and no direct rules - experiment and see what works for you simply.

If you do not intend to eat the marmalade immediately, place it in cleaned glass jars while the marmalade is still hot. You then put the lid on and set it upside down while the marmalade cools. You should store the marmalade somewhere where it is dark and cool. As soon as you open the jar, it should be stored in the refrigerator where it lasts for several weeks. If you want to store it longer than that, it can be an alternative to freeze it instead.