Easy 3 Step Onion Marmalade

On Friday I asked the question on my Facebook page, "What is your feeling about onion marmalade? Is it a GO or a NO?"  The overwhelming majority of people were cheering a very definite, "Go!  Go!  Go!" , however from some of the other comments I gather that there are still people out there that hasn't heard of onion marmalade.

I must say, I think the word marmalade is probably not the most apt description for this delicious condiment.  Rather think of it as an onion chutney.  Whatever you want to call it, it is extremely easy to make and goes great with a cheese platter.  It also pimps up your hot dog, hamburger, steak sandwich or cold cuts to something spectacular.  Just try it.  You'll thank me later.  Promise.

I did say it is very easy to make but it does include a lot of slicing, so this is probably a good time to take out that "Master V Slicer" that you bought from Verimark in the 90's.  Just mind your fingertips!

This is my take on the recipe published in Spatula Magazine. Go check them out for some wonderful other ideas!

Easy Onion Marmalade 
Enough to fill a 200ml jar


  • 560g red onions, thinly sliced
  • 125g brown sugar, a little more if you like it sweeter
  • 120ml red wine vinegar *
  • 60ml balsamic vinegar
  • salt and pepper to taste


  1. Place the sliced onions in a large stainless steel pot and add about a quarter of the sugar.  Cook the onions on medium heat (that means LOW in Taiwan) while you keep stirring for about 20 minutes until the onions start to caramelize.
  2. Now add the remainder of the sugar and all of the vinegar.  Continue cooking whilst stirring so that most of the liquid can evaporate.  Season with salt and pepper to taste.
  3. Scoop the still hot marmalade into sterilized jars, seal and leave to cool.
The onion marmalade will keep for up to 3 months in your fridge, but why would you want to keep it that long?   

* Red wine vinegar can be found at Carrefour in Taiwan.  I wouldn't substitute it with rice  vinegar, simply because the red vinegar contributes to the colour of the marmalade. 


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