Pic of Sticky onion marmalade

Sticky onion marmalade

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Salad dressings & dips

Sticky onion marmalade

Side Serves 0 2h
This sticky onion marmalade adds a little extra tang to any cheese and biscuit occasion, or great to tie a ribbon around and present as a gift to friends or family. Makes about 2 jars.

Cook's notes

To sterilise your jars, put clean, dry jars on a baking tray and into a cold oven. Heat to 150°C/Gas 1-2 then heat for a minimum of 15 minutes. Fill the hot onion mixture into hot jars straight from the oven; fill right to the top and use a skewer to poke out any air holes. Then screw on the lids and turn upside down for 10 minutes to sterilise the lids.


  • 3 tbsp olive oil
  • 1kg red or white onions, finely sliced
  • 150g light brown sugar
  • 150ml red wine vinegar
  • 125ml port (or red wine)
  • 2 tbsp balsamic vinegar
  • salt and pepper
Image of Sticky onion marmalade


Prep time: 30 min
Cooking time: 1h 30 min
  • Step 1

    Heat the oil in a large heavy-based pan. Add the onions and cook very gently for 30 minutes, stirring now and then, until very soft and caramelising. Add a third of the sugar and cook for another 15 minutes. Add the rest of the ingredients.
  • Step 2

    Simmer on your lowest heat until the liquid has reduced and the onions are dark and sticky. This will depend on your pan, approx. 30-45 mins. You should be able to run a wooden spoon through and leave the pan clean underneath.
  • Step 3

    Pot while hot into warm sterilised jars and seal with vinegar-proof lids. Store in a cool dry place and use within 3 months. Keep in the fridge once opened and use within a couple of weeks.

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