"sf" > wrote in message
...
> 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.

You are very welcome. It is so easy to do, you will wonder why you ever
paid money for ready made)
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