Red onion marmalade.

This recipe takes quite a long while and you do need a big pan to stat with but it cooks down to about one third of what you start with.

You will need

2kg red onions and regular onions about half-and-half
4 garlic cloves
140g butter
4 tbsp olive oil
140g Demerara sugar
1 tbsp fresh thyme leaves
1 bay leaf
1tbsp rosemary
75cl bottle red wine
350ml sherry vinegar or red wine vinegar
200ml port

The hard part is to get all your onions and peel and chop them, but in the end it is worth it. Now if you have a big jam pan then this is the perfect thing to make this in but if you do not the biggest thick-bottomed pan that, you have. Also some kind of lid or try to cover the onions to start with.

Put the pan on a low heat, add the oil and butter, and slowly melt the butter. Now add the onions a handful at a time. if you just throw them all in it takes longer for them to start to cook down . Make sure that the onions do not burn you just want them to soften. To help keep a lid or a try over the pan so that the steam helps in softening the onions.

Now add you herbs and your garlic, crushed, in to the pan, then the sugar. Cook until the sugar has dissolved in to the mix.

Now add the red wine port and vinegar. Keep cooking on a low heat until you have reduced every thing down in to a onion thick sauce.

Take of the heat and chill for a little them place in a clean sterilised jar or in a tub in the fridge until you are ready to use it.

With all the wine and port it is not cheap but you do not have to use the best wine and port and when it is all cooked down the flavour is so intense you will know that it was worth it.