On Fri, 25 Jan 2013 11:13:28 -0000, "Ophelia"
> wrote:

>
> Approx:
>
> 1kg red onions peeled halved and sliced
> 2 tblsps EVO
> Good pinch of sea salt
> 150ml red wine
> 3 tblspns Balsamic vinegar
> 3 tblspns white wine vinegar (I use one in which I have steeped rosemary)
> 6 tblspns soft brown sugar
>
> You need a heavy preserving type pan. heat the oil and add onions and salt.
> Cook over low/med heat (about 30 mins) to caramelise. Keep an eye on it
> that it doesn't catch and stir from time to time. Raise heat and add wine
> and vinegars. Bring to the boil and reduce heat. Stir in the sugar and
> cook on low heat, stirring occasionally for another 30-40 minutes and most
> of the liquid has evaporated. You will probably like to add pepper at this
> point but I don't bother. Taste it and see, but remember the flavour will
> mature over time. Fill your jar/bottle and make sure there is no headspace.
> Store in cool dark place for about one month to allow flavours to develop,
> but Himself will open one almost straight away if I haven't made it for a
> while) It is very good with meat loaf btw


Thanks so much! I've copied and saved it to file. I've always wanted
to try it and marmalades like that are only specialty items here, few
and far between and expensive when you find them. I turn into a
hoarder and bring myself to open them if and when I do buy them
because I paid so much and have no idea if I'll ever see it again
after I run out... so this is great, thanks again.

Would you please explain your vinegar steeping method? I'll assume it
requires heat, because if you just stick a branch of rosemary in a
bottle of vinegar, you're inviting botulism to the party.

--
Food is an important part of a balanced diet.