I have always loved this gooey, sweet stuff. Especially with a good wedge of Stilton. I remember years ago, I made my first batch and was pleasantly surprised at how quick and easy it was. This is the case with so many recipes, you just need to give them a go. For this reason, we have created the Beach House Basics page (see at the top of the page).
The Beach House Basics will be a page dedicated to simple, cheap and normally quick recipes that we cook regularly. With just a little time and effort, we can make so many more homemade goodies, to our own taste and not rely on mass produced, factory made fare.
The Beach House Basics page will not include the ‘Foodies Fact’ and ‘Boozie Bit’ section. It will be straight to the point, that is, great recipes.
We would love you to get involved with the Beach House Kitchen, letting us know your favourite, most simple and rewarding recipes. We’ll pop them on the ‘Basics’ page with a nice link you.
This recipe reflects my taste, hence a little chill and coriander. The basic recipe, without spices, is great on its own and I normally omit the sugar, the onions being sweet enough. Onion Marmalade is a great staple relish to have hanging around, always there to add a delicious tangy sweetness to your plate.
6 white onions, glug of olive oil, 1 teas chilli flakes, 1 teas coriander seeds, 1 teas black mustard seeds, 1 bay leaf, 2 tbs balsamic vinegar, 1 tbs brown sugar (depending on your sweet tooth), s + p to taste.
Slice onions finely, heat a large heavy bottomed saucepan on medium heat, add olive oil, add onions, and all other ingredients (except the vinegar), gently cook (don’t brown) stirring regularly for roughly 45 minutes. The onions will gradually brown and go sticky. Add the vinegar halfway through cooking, taste to check for balance of sweetness with sharpness. Add more balsamic or sugar if you like. The flavours will mellow when cooled. At end, take out bay leaf.
When cooled, put in a nice jam jar or tupperware, ready to be lathered on biscuits or crackers, preferably with a nice lump of potent cheddar.
If you are not planning on using the onion marmalade immediately, wash a Kilner jar or a couple of jam jars, rinse thoroughly, then dry in a warm oven. Stand them upside down on a clean tea towel.
For jam jars, fill them, then cover the marmalade with a disc of waxed paper while still hot, then seal with a dampened disc of clear plastic, secure with an elastic band and screw back on the top. Label and store in a cool, dark place for up to 2 months, then use as required.