Preserved Onion Marmalade

There are so many words one can use to describe the delicious taste of Preserved Onion Marmalade, but only one word is needed – perfection! The onions are caramelized in brown sugar, vinegar, and orange juice. You can use these on almost anything!

Like I mentioned above, if you really think about it, caramelized onions can be used in almost anything. To me, that makes Preserved Onion Marmalade the perfect ingredient and/or condiment to have on hand at all times.

In fact, with a good stash of preserves, you can pull together a meal or snack quite easily. Don’t get me started on a charcuterie board! So easy! Imagine a board with your favourite cheeses and meats, and some crackers and bread with things like Sweet Sandwich Pickles, Dill Pickled Wax Beans, Mustard Pickles, Pickled Beets, and Tomato Jam! If you have them all in your pantry, you can whip up just about anything!

The process is much like any other preserving method and takes time – like all good things – am I right?  You’ll most certainly want to give yourself a Saturday morning to prepare these bad boys.  From start to finish, you’re looking at roughly 4 hours.  Now, time is precious. I know that. But, think of the advantages of having caramelized onions on hand whenever you need them.

IS IT A JAM OR A MARMALADE?

Preserved Onion Marmalade can most certainly act as a jam. As the word marmalade suggests, however, there are many more options.  For example, you could grill bread, and smear it with a bit of ricotta and onion marmalade for a quick appetizer.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Onions – You can use a few types of onions for this. I prefer to use yellow cooking onions, but white onions or the large Spanish onions will also work.
• Olive Oil
• Salt & Ground Black Pepper
• Garlic – Use fresh garlic, because it will make a world of difference to the final product.
• Dried Red Chili Flakes – This is optional, but I really like a warming flavour to the Preserved Onion Marmalade.
• Brown Sugar – Not only does this add sweetness, but also helps with the caramelization of the onions.
• Vinegar – This adds tartness, balances out the sweetness, and helps with preservation.
• Orange Juice – Flavour explosion here!

HOW TO MAKE PRESERVED ONION MARMALADE

Begin by sauteing the onions in olive oil over medium heat for 1 hour. There are a lot of onions, so use a very large non-stick skillet or a large Dutch oven. Do not cover – the onions will lose a lot of moisture and you want that to evaporate during the cooking process. Stir often!

Add the garlic and saute for 20 more minutes. Reduce the heat to medium-low and add the dried chili flakes, if using, along with the brown sugar, vinegar, and orange juice. Stir well to combine. Continue to slow-cook the onions for an additional two hours. Stir often and watch the moisture level in the pan. If the onions begin to dry out, remove the pan from the heat immediately and begin the canning process. Otherwise, continue to cook until most of the moisture has evaporated and the onions turn a golden brown.

LET’S CAN IT!

Once done, pack the onions into sterilized mason jars using a canning funnel to avoid getting any of the onions in contact with the rim of the jar. This will help to create a better and safer seal. Fill the jar leaving at least 1/4-1/2 inch headspace. Remove the funnel and wipe the rim clean with a moist paper towel. Place a warmed, sterilized seal on the jar. Screw on the lid until just snug. Be careful! The jar will be hot! Use a kitchen towel to hold the jar in place as you screw on the lid.

Using a jar lifter, place the filled jars into the large pot of boiling water. Be sure the jars are not touching the bottom of the pot. This might cause the jar to break. I use a circular cooling rack that fits right into the bottom of my pot. Bring the water back to a boil and allow the jars to remain in the boiling water for 20 minutes.

Carefully remove the jars and place them on a kitchen towel where they will not be disturbed. As the jars cool, you’ll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your onions for future consumption.

ENDLESS USES!

Grab some pre-made focaccia or artisan flatbread the next time you’re in a bind for dinner.  Spread some of the Preserved Onion Marmalade on top, and crumble over some goat cheese.  Bake it for about 20 minutes at 350 degrees for a great homemade pizza option.

Making anything with potato for dinner?  Stir some Preserved Onion Marmalade into your mashed potatoes. Or, top a baked potato with a dollop of these onions along with some sour cream for a great side.  

If you’re frying mushrooms, toss the cooked mushrooms with some of the onions. Pile this mixture onto a grilled steak or pork chop.  You see, Dear Reader, there are so many delicious possibilities.  Don’t even get me started on dips that you can make with these preserved onions! Try onion dip (cold or hot baked), and hummus too.

A CHEAP WAY TO STOCK YOUR CANNING PANTRY

I encourage you to take a few hours of your time to whip up a few jars of this.  It will surely save you time in the long run.  And, if you’re lucky enough to live near a farmers’ market, five pounds of onions cost about $5!  The remaining ingredients for this recipe are no doubt already in your pantry or fridge.  You have nothing to lose, right!?

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

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Preserved Onion Marmalade

There are so many words one can use to describe the delicious taste of Preserved Onion Marmalade, but only one word is needed – perfection! The onions are caramelized in brown sugar, vinegar, and orange juice. You can use these on almost anything!

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Prep Time 30 minutes mins

Cook Time 3 hours hrs 40 minutes mins

Servings 80

Calories 30kcal

Author Lord Byron’s Kitchen

Ingredients

• 5 pounds onions, peeled and thinly sliced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cloves garlic, minced
• 1/2 teaspoon dried red chili flakes, optional
• 1 cup brown sugar, loosely packed
• 1/2 cup white vinegar
• 1 cup orange juice

Instructions

• Saute the onions in the olive oil over medium heat for 1 hour. There are a lot of onions, so use a very large non-stick skillet or a large Dutch oven. Do not cover – the onions will lose a lot of moisture and you want that to evaporate during the cooking process. Stir often!
• Add the garlic and saute for 20 more minutes.
• Reduce the heat to medium low and add the dried chili flakes, brown sugar, vinegar, and orange juice. Stir well to combine.
• Continue to slow-cook the onions for an additional two hours. Stir often and watch the moisture level in the pan. If the onions begin to dry out, remove the pan from the heat immediately and begin the canning process. Otherwise, continue to cook until most of the moisture has evaporated and the onions turn a golden brown.
• Pack the onions into sterilized mason jars. I like to use a metal funnel to avoid any of the onions coming into contact with the rim of the jar. This will help to create a better and safer seal. Fill the jar leaving at least 1/4-1/2 inch headspace. Remove the funnel and place a warmed, sterilized seal on the jar. Screw on the lid until just snug. Be careful! The jar will be hot! Use a kitchen towel to hold the jar in place as you screw on the lid.
• Using a jar lifter, place the filled jars into the large pot of boiling water. Be sure the jars are not touching the bottom of the pot. This might cause the jar to break. I use a circular cooling rack that fits right into the bottom of my pot. (If you have a canning pot with a wire jar rack, then you won’t need to worry about this.)
• Bring the pot back to a boil and allow the jars to remain in the boiling water for 20 minutes.
• Carefully remove the jars and place on a kitchen towel where they will not be disturbed. As the jars cool, you’ll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your onions for future consumption.

Notes

Makes five 250ml jars – serving size is 1 tablespoon.

Nutrition

Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 31mg | Potassium: 52mg | Fiber: 1g | Sugar: 4g | Vitamin A: 11IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg