Red Onion Marmalade

Heat oil over medium heat in a large saucepan and add red onion, stirring well to coat the onions. Continue to cook onions for around 20 minutes, stirring often. You want them to soften and start to caramalise, but not turn brown.

Add half the sugar to the pan and cook for another 10 minutes, stirring regularly to mix everything together well. Add balsamic vinegar, red wine vinegar, garlic and mustard and combine. Cook for another 30–40 minutes over medium heat—the mixture shouldn’t be boiling but gently simmering. Marmalade is done when onions are coated in a thick, dark and rich sauce that won’t drip off a spoon. If it does, it’s still too thin.