We don’t often eat savoury relishes but if we do my favourite has to be red onion marmalade.  The sticky, sweet onions are particularly good with red meat and offset any of the salty cheeses beautifully.  Goats cheese and red onion marmalade – beautiful!!  If you can’t find red onions then substitute with normal brown onions.  The marmalade can be bottled and will keep in the refrigerator for up to two months.
My hubby is away on a business trip tonight so I decided to treat myself to a  steak sandwich.  I found some lovely rustic bread which I heated briefly in the oven.  Whilst the bread was heating I fried my topside steak in olive oil – adding rock salt and ground pepper – 2 minutes on either side.  Once cooked I let it rest for a couple of minutes, sliced it up and added it to the warm bread with the pan juices.  I then added some warm red onion marmalade to the top and finished off with some chopped parsley.  Ten minutes in total and I had this gorgeous sandwich.  I wonder if my hubby’s slap up dinner tonight was as good as this?
Red Onion Marmalade

Prep time:10 minutes

Cook time: 1 hour
Total time: 1 hour 10 minutes
Yield: 250 ml
  • 4 red onions, peeled and sliced into rings
  • 25 mlolive oil
  • 150 mlred wine vinegar
  • 250 mlred wine
  • 200gsugar
  • 2 bay leaves
  • 3whole cloves
  • 2 stickscinnamon
  • ½

a head of garlic

  • ½ a handful of fresh thyme
  • ½ a tsp Chinese five spice
  • ½ a tsp ground coriander


Cooking Directions

  1. Add the olive oil to a saucepan and fry the red onions until lightly coloured.
  2. Add the vinegar, red wine and sugar and bring to the boil.
  3. Add the remaining ingredients and simmer until the wine and vinegar have evaporated and the marmalade has thickened. Approximately 1 hour.
  4. Bottle in a sterilised jar and keep refrigerated.
Written by : Angela Darroch
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