Onion marmalade

September 5, 2011 (Last Updated: January 11, 2019)

Makes: about 250ml

Onion marmalade

Serves: 4
Cooking Time: 1 hour


  • 300g small onions, finely sliced
  • 3 garlic cloves, finely chopped
  • 45ml (3 tbsp) olive/avocado oil
  • 60ml (¼ cup) butter
  • 5ml (1 tsp) mustard seeds
  • 5ml (1 tsp) coriander seeds
  • 45ml (3 tbsp) red wine vinegar
  • 60ml (¼ cup) muscovado sugar
  • 60ml (¼ cup) wine
  • 125ml (½ cup) port
  • salt, to taste



Place the onions, garlic, oil, butter, mustard and coriander seeds in a large pot. Stir to combine and cook gently over a low heat, stirring occasionally, for about 20 minutes.


Add the vinegar and sugar and continue to cook, stirring occasionally, until the onions are completely translucent and well reduced, about a further 10 – 20 minutes.


Stir in the wine and port and continue to cook until the marmalade is thickened and slightly sticky, about a further 10 minutes. Season to taste, pour into a jar and cool before sealing.

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