Season: winter. Onions are one of the most versatile ingredients in the culinary world, but they are not often given the chance to be the star of their own show. A recipe like this puts that right. Long, slow cooking turns a panful of red, white, or yellow onions into a fantastic rich sauce-cum-jam that’s brilliant served with sausages and mashed potatoes, and a heap of other dishes too. Try it with cheese on toast or with cold meat in sandwiches, or stir a spoonful into a creamy pumpkin soup.

　　

Ingredients

makes four 8-ounce jars

　　7 tablespoons olive oil

　　4 1/2 pounds onions, peeled and finely sliced

　　1 cup Demerara sugar

　　7 tablespoons red currant jelly

　　1 1/4 cups cider vinegar

　　1/4 cup balsamic vinegar

　　1 heaping teaspoon salt

　　1/2 teaspoon ground black pepper

　　

Step 1

Heat the oil in a large pan over medium heat and add the onions. Lower the heat, cover the pan, and cook over low heat, stirring occasionally, for 30 to 40 minutes, until the onions are collapsed and beginning to color.

　　

Step 2

Add the sugar and jelly. Increase the heat and continue to cook, stirring more frequently, for about 30 minutes, until the mixture turns a dark, nutty brown and most of the moisture has been driven off.

　　

Step 3

Take off the heat and allow to cool for a couple of minutes before adding the vinegars (if you add vinegar to a red-hot pan, it will evaporate in a fury of scorching steam). Return to the heat and cook rapidly for another 10 minutes or so, until the mixture on the bottom for a couple of seconds.

　　

Step 4

Remove from the heat and season with the salt and pepper. Spoon into warm, sterilized jars and seal with vinegar-proof lids (see pp. 21–22). Use within 1 year.

　　

P.S.

Step 5

Marmalade is customarily made from citrus fruit; this marmalade is the exception to the rule. It takes its origins from the French, where historically the name marmalade was used to describe fruit that was cooked for a very long time until it was reduced to a thick purée.

　　The River Cottage Preserves Handbook by Pam Corbin.Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.