Onion marmalade is a lovely accompaniment to so many dishes. It can be served with roasts, grilled oily fish like tuna and on sandwiches with ham, chicken or roast vegetables. It goes really nice with a cheese plate and can be served with pates.
Melt 50 g butter in a large saucepan, then add about 600 g sliced red onion and 55 g white sugar. Allow the onions to cook slowly for about 20 minutes before adding 180 ml red wine, 60 ml port and 60 ml red wine vinegar. Bring to a boil and simmer for 30 minutes, stirring occasionally, until the marmalade thickens. Store in a sterilized jar.