There are various recipes flying around for so-called Red Onion Marmalade or Caramelized Onion. The thing that seems to vary most is the sweetness or otherwise of the recipes. This version was my smashing together of a couple of recipes for a tapas meal. It is slightly sweet and goes very well with chicken or duck livers, either whole or made into a pat\u00e9.<\/p>\n
| serves:<\/td>\n | lots<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | 10 mins<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | 45 mins<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nMelt the butter and olive oil together in a heavy-based pan. Add the finely sliced onions and fry gently for 10 minutes, stirring occasionally, to soften but not colour. Add the red wine, vinegar and a little salt. Set this mixture simmering gently until all the liquid has evaporated (it will take about 30 minutes).<\/p>\n While it is cooking, add the sugar a spoonful at a time to adjust the sweetness to your liking. As the evaporation progresses, watch the heat so that it doesn’t catch and burn.<\/p>\n Put the caramelized onion in a bowl and allow to cool.<\/p>\n This is a wonderful topping for liver as part of a tapas meal but it also works with some cheeses and cold meats.<\/p>\n<\/div>\n |