Red Onion, Port and Thyme Marmalade


  • 1kg red onions
  • 4 tbsp olive oil
  • 1 tsp sea salt
  • 2 heaped tbsp choppped, fresh thyme
  • 110g soft dark brown sugar
  • 3tbsp balsamic vinegar
  • 3tbsp whitewine vinegar
  • 2tbsp redcurrant jelly
  • 2tbsp port
  • Black Pepper


  1. Thinly slice the red onions and fry them gently with the olive oil, salt, and thyme for 35 minutes.
  2. Once soft add the sugar, both vinegars, redcurrant jelly, port and a good grind of black pepper.  
  3. Stir thoroughly and slowly bring to the boil.  Cook for about 10 minutes until most of the liquid has evaporated.
  4. Spoon the mixture into several jam jars, which have been warmed and sterilised.  Then seal.  They will keep in the larder for about a year.
  5. This recipe makes about 800ml of marmalade.

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