My December / January leave period is all about indulgence for me. It means eating lots of wonderful foods, enjoying dessert after every meal, and spending a lot of time in my kitchen. I don’t watch my weight and I eat whenever I feel like it. I’m not usually like this. Even when we are overseas I’m particular about our food. But somehow the festive season affects my mood and I indulge. I just love cheese and I have a lot more of it in December than I usually would as we have freshly baked bread every day. I decided that a nice onion marmalade would go perfectly with my bread and cheese and set about making some. Low and slow is the key here as you don’t want the onions to colour.
do you eat savoury marmalades?
- On a low heat place the oil and the thyme into a large sauté pan
- When the oil has warmed, add the onions and turn the heat to medium
- Sauté the onions until soft
- Add the vinegar, cider and season to taste
- Continue cooking until the onions are sticky
- Adjust the seasoning and place into a sterilized glass jar
- Keep for up to 3 weeks in the fridge
Click on the links for conversions and notes.
What I blogged:
- one year ago – croisssants