1. Peel onions and cut into 5mm thick slices
2. Pour olive oil into a large pan or skillet and heat to medium
3. Add onions to pan and
stir well to ensure that all slices are covered with oil
4. Turn the heat down
slightly and cover the pan, stirring every few minutes to prevent them burning and sticking to the pan base.
5. After about
20 minutes the onions will start to change to a yellowy brown colour.
the rosemary, bay leaves and salt and pepper and continue to cook, stirring every few minutes for another 20 minutes
9. Now add the
rest of the ingredients – red wine, red wine vinegar, balsamic vinegar and
brown sugar. Stir in and simmer for
about 20 minutes – it may take slightly longer or less for the liquid the
10. Whilst the
liquid is reducing – place the glass jars into a warm oven, this will sterilize
them and prevent the glass breaking when the hot mixture is added.
11. The marmalade
is ready once most of the liquid has disappeared and the mix look sticky.
12. Remove the
rosemary and bay leaves from the mixture
13. Take the hot jars
from the oven and spoon the mixture
into them leaving a centimeter or two gap at the top.
14.Place a greaseproof cap on top of the mixture and press down
before screwing on the lid.
17. Leave the
mixture to sit in the jars for 2-3 weeks before eating – in order for the acidity to reduce and the full flavours to emerge.