Malted Onion Marmalade
Perfect for serving with a cheeseboard, adding to sandwiches or, our favourite combination: dolloping on blue cheese. The marmalade will keep in the fridge for up to a week.
10 mins (+ 15 minutes cooking time)
Approximately 1 cup
500g brown onions (about 4-5 medium onions)
4 tbsp olive oil
¼ tsp salt
¼ tsp ground black pepper
1 tsp mustard powder
1/8 cup sultanas
1/8 cup apple cider vinegar
1/4 cup Saunders’ Malt Extract
Peel and finely dice onion (use a food processor to speed things up if you like). Heat oil in a large frying pan over medium heat and add the onion. Season with salt and pepper. Cook, stirring for 10 minutes, the onion should become translucent and starting to caramelise gently.
Add remaining ingredients and cook for another 5 minutes, stirring continuously, for the mixture to thicken and become a rich brown colour.
Remove from pan and serve.
Store leftovers in a jar in the fridge for up to a week.