Red Onion Marmalade

50 minutes - 1 hour
to cook

Red Onion Marmalade is served with Delia's recipe for Pot-roasted Beef in Red Wine - see recipe below.

The Delia Online Cookery School: Make sure you knives are sharp when preparing the onions. Watch our video showing you how to keep them in the best condition, and how to chop onions. Just click the image to play.

A picture of Delia's Winter CollectionA picture of Delia Smith's Guide To Meat Cookery

This recipe is from Delia's Winter Collection, Delia Smith's Guide To Meat Cookery. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

  • method
  • Ingredients


Melt the butter in a medium-sized saucepan, stir in the chopped onions and the thyme and let them soften for about 10 minutes.

Then add the wine and wine vinegar, bring it all up to a gentle simmer and add a seasoning of salt and freshly milled black pepper. Turn the heat to its lowest setting and let the whole thing cook really slowly with the lid off for about 50 minutes to 1 hour or until all the liquid has evaporated. Remove it from the heat, but re-heat gently before serving

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