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 fructose 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
The ingredients used for my onion marmalade:
- I use either olive oil or canola oil for my recipes. Either are suitable for this recipe
- Grow your own thyme in pots, around your garden or between cobblestones. When you walk over the herb it releases an amazing aroma
- Make sure the onions you buy are firm
- I use raw, unfiltered apple cider vinegar for the health benefits
- To me, cider must be dry. I love English ciders but when at home I only buy local
- You can use sugar instead of fructose (gram for gram) in this recipe.
What I blogged:
- one year ago – croissants