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Who would have thought that simmering red onions, sugar, vinegar, and a couple of herbs could produce such a lovely compote that lends itself so beautifully to just about any savory dish? This Red Onion Marmalade is one of my favorite condiments. I dump it on fried or scrambled eggs, smoked or grilled fish, roasted veggies, on cheese platters, and more. It is easy to make and so delicious.

Red onion marmalade


Red Onion Marmalade

Red Onion Marmalade
Prep time:
Cook time:
Total time:
Serves: Approximately 1 cup
  • 2 tablespoons olive oil
  • 2 medium sweet red onions (approximately 3 cups diced onion), cut into ¼-inch dice
  • 1 rosemary sprig
  • 1 oregano sprig
  • ¼ cup sugar
  • 2 tablespoons, plus 1 teaspoon white balsamic vinegar
  • ¼ teaspoon each salt and pepper
  1. In a heavy bottomed pot, over medium-high heat, warm the olive oil until hot but not smoking.
  2. Add the onions and cook, stirring occasionally, for about 10 minutes.
  3. Toss in the whole rosemary and oregano sprigs.
  4. Stir in the sugar and cook until the sugar melts, about 5 minutes.
  5. Increase the heat to high and cook, stirring occasionally, until a golden-brown caramel begins to form, about 8-10 minutes. Remove the herbs (don’t worry about the bits that may have fallen off the stems while cooking – leave them in).
  6. Pour the white balsamic vinegar over the onion mixture, season with the salt and pepper and give a good stir.
  7. Lower heat to a simmer and cook until some of the moisture evaporates, about 5 - 8 minutes.The liquid should be a thick syrup at this point.
  8. Spoon into a glass jar and allow to cool.
  9. Refrigerate unused jam in closed containers.

Serve with meat, chicken, smoked salmon, eggs…just about anything savory!

Read onion marmalade


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