Confiture D'Oignons (Onion Marmalade)
This superb recipe has become very popular in recent years and I always have some made up. It is wonderful warm also, particularly with pan-grilled monkfish or even a lamb chop.
Makes 450ml (3/4pint/2 cups)
In season: all year
1 1/2 lbs (675g) onions
3oz (75g/3/4 stick) butter
1 teaspoon salt
1/2 teaspoon pepper, freshly ground
4 1/2oz (125g/generous 1/2 cup) granulated sugar
7 tablespoons (8 American tablespoons + 3 teaspoons) sherry vinegar
9fl oz (250ml/1 1/8 cups) full-bodied red wine
2 tablespoons (2 American tablespoons + 2 teaspoons) cassis
Peel and slice the onions thinly. Melt the butter in the saucepan and hold your nerve until it becomes a deep nut brown colour - this will give the onions a delicious rich flavour but be careful not to let it burn. Toss in the onions and sugar, add the salt and freshly ground pepper and stir well. Cover the saucepan and cook for 30 minutes over a gentle heat, keeping an eye on the onions and stirring from time to time with a wooden spatula.
Add the sherry vinegar, red wine and cassis. Cook for a further 30 minutes uncovered, stirring regularly. This onion jam must cook very gently (but don't let it reduce too much). When it is cold, skim off any butter which rises to the top and discard.
Confiture d'Oignons will keep for months and is especially delicious with pâtés and terrines of meat, game and poultry.