Name: Marmelade d’oignons (Onion Marmalade)
Cuisine: France
Ingredients: 1 teaspoon salt; Large pinch of cayenne pepper; 2 tablespoons tomato puŕee; 1 teaspoon ground black pepper; 2 lb (1 kg) onions, finely sliced; 4 tablespoons olive oil; 4 oz (125 g) caster sugar; 10 fl oz (300 ml) white wine vinegar; 2 bayleaves

Preparation info

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Like the pickled cherries, this is terrific with cold meat and charcouterie. It is also good on little squares of toast to nibble with an aperitif.

Ingredients

2 lb (1 kg) onions, finely sliced
4 tablespoons olive oil

Method

Sauté the onions in the olive oil until they become translucent. Add all the other ingredients, cover and cook gently for about 1 hour. Check the seasoning and add a little more sugar, salt or pepper as necessary. Continue cooking gently until the mixture has reached a marmaladelike consistency. When cool, pour off any oil and store in jars.