Onion Marmalade

• 2 tbsp neutral oil
• 25 g unsalted butter
• 500 g

Heat the oil and butter in a pan. Stir in the onions, then add the bay leaf, peppercorns, sea salt and sugar. Cook very slowly for about 45 minutes, stirring frequently until the onions are very tender, browned and shiny in colour. The juices, if any should be very syrupy. Taste and adjust seasoning, if necessary, with salt.