This onion and apple marmalade is one of those easy little recipes that makes a big difference at the table. The onions and apples are cooked low and slow until they become soft, sweet and sticky, with just a touch of tang from the vinegar. It's simple to make, keeps well in the fridge, and is just the thing to serve with pâté on brown bread, as a side to a slice of pork pie, or to add a little oomph to a cheese sandwich.
This onion and apple marmalade is one of those recipes that you take for granted! You think everyone knows how to make it because it's so easy. I had friends round for dinner the other day, and I made this onion marmalade to serve alongside my starter of duck liver pate. I was quite taken aback by the comments! 'Gosh, this is tasty!', ' Wow, this goes so well with the pate', and my personal favourite 'Oh, this is lovely - where did you buy it?'
So what does it taste like? Well, firstly, it doesn't taste like onions and it doesn't taste like apples! Instead, this onion marmalade has what I can only describe as a sticky, savoury sweetness.
The flavours of the onions and apples, coupled with the tang of the vinegar and the sweetness of the sugar, seem to combine into the most amazingly sweet, yet savoury flavour that you just want to keep on eating. My guests polished off the pate and were spreading the onion marmalade onto the leftover bits of crusty toast that I served with it.
In fact, when I served up the main of duck legs in plum sauce, I was asked if I had any more of that yummy onion marmalade left to go with it!
So here, in all its simplistic glory, is my recipe for onion marmalade. I hope you enjoy it too!
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Why you'll love this recipe
- Easy to make - it does take a little patience, because you have to cook the onions long and slow to let the sweetness come out, but it's mainly hands off, so apart from stirring it every now and again, there's not too much to do.
- Economical - the main ingredients are a few onions (which don't cost the earth), and a couple of apples. Add a knob of butter, some sugar, apple cider vinegar and a touch of dried thyme, and you're good to go.
- Lasts for ages - pop it into some sterilised jars and you can keep it in the refrigerator for weeks (but I can guarantee it won't last that long)!
- Best condiment ever - it's a great condiment to have in your fridge. Apart from spreading it on a sandwich, adding it to a ploughman's platter, or serving alongside pate, a spoonful of this onion marmalade really brightens up a casserole or stew!
Recipe information
Prep time: 10 minutes to peel and slice a few onions and a couple of apples.
Cooking time: 60 minutes - but this is mainly hands off while it simmers and caramelises. You just need to stir it every now and again.
Yield: 2 to 3 small jars. UK readers - I save my empty jars of lazy garlic and sterilise them to keep the onion marmalade in!
Ingredients for onion marmalade
**You can find the exact ingredient quantities on the printable recipe card at the end of this post.**
- Onions. These should be peeled and thinly sliced. If you have a mandolin, it makes slicing easier; otherwise, just use a sharp knife. I used white (or brown) onions. You can use red onions, but the final colour will be different.
- Apples. You need apples with a sharp, tart flavour. I used Granny Smiths. They should be cored, peeled and diced.
- Butter. This is used for softening the onions.
- Sugar. Adds sweetness. This is everyday granulated sugar.
- Apple cider vinegar. Adds a slight tang. You could use any fruity vinegar.
- Dried thyne. Substitute with dried oregano (slightly different flavour) or dried rosemary (similar flavour to thyme).
- Salt. For seasoning.
Instructions
Step 1: Melt the butter in a large saucepan and add the finely sliced onions.
Step 2: Stir in the apples, salt and thyme.
Step 3: Turn the heat down to low, cover the pan with a lid and allow the onions and apples to soften for 15 minutes. Stir occasionally. This helps speed up the process of caramelising the onions.
Step 4: Remove the lid from the pan and simmer for a further 30 minutes, stirring often, until the onions are completely softened and lightly caramelised and the apple has disintegrated.
Step 5: Stir in the sugar, letting it melt with the apples and onions. Then add the vinegar.
Step 6: Simmer, uncovered, for another 30 to 40 minutes, stirring occasionally until thick and glossy. You should see a distinct trail if you draw a spoon through the onions.
Taste for flavour and add more vinegar for sharpness, or more sugar if you want it sweeter.
Spoon into sterilised jars, seal and cool. This will keep for at least a month in the refrigerator.
Tips for a successful outcome
Here are my top tips to ensure your onion marmalade always turns out perfectly:
- Take your time, patience is key to the onions developing their natural sweetness. Cook over a low heat so the onions have plenty of time to soften.
- When you add the sugar and the vinegar you are introducing extra moisture to the onions. Carry on simmering until the moisture evaporates and the onions are sweet and sticky.
How to sterilise jars
The onions will keep for about a month in the refrigerator in clean sterilised jars. If you don't want to go to the trouble of sterilising jars, the onion marmalade should be eaten within a week.
To sterilise jars in the oven:
- Wash the jars and the lids in hot soapy water, rinse, but do not dry them.
- Stand them upside down on a baking tray while they're still wet.
- Place the tray of clean, wet jars and lids into a preheated oven at 180ºC / 350ºF for 15 mins.
To sterilise jars in the microwave:
- Wash the jars and the lids in hot soapy water, rinse, but do not dry them.
- Place them in the microwave whilst still wet.
- Microwave on full power for 2 minutes
- If the lids are made of metal, DO NOT MICROWAVE. Instead, place the lids in a pot of boiling water and boil for 5 minutes.
Equipment
These are the main items of equipment you will need for making onion marmalade:
- I like to slice the onions on a mandolin because it's a lot faster than slicing them by hand, and you get nice, evenly sliced onions. You could use a sharp knife instead - it will just take a bit longer.
- Vegetable peeler, to peel the apples.
- Apple corer, which is optional. If you don't have one, cut the apples into quarters and remove the core with a sharp knife.
- For cooking the onions, you will need a large saucepan with a lid.
- You will also need 2 or 3 jars for storage.
Top tip
I find that proper preserving jars are very expensive. I tend to search for the cheapest bottles of jam I can find in the supermarket. You can pick up a bottle of 'no-name-brand' jam for a few pennies in the UK. Throw the jam away (it's not really very tasty) and keep the jar. It's a whole lot cheaper than buying expensive jars.
And of course, it goes without saying, if you buy jars of Roses marmalade, which is sold in embossed glass jars, those are even better!
Storage
Store the onion marmalade in a closed sterilised jar in the refrigerator for up to a month.
You can freeze onion marmalade in an airtight container for up to 6 months. Freezing portions in ice cube trays is a convenient way to thaw and use small amounts as needed. To use frozen marmalade, thaw it overnight in the refrigerator, then allow it to come to room temperature before serving.
FAQ
Yes, try stirring a spoonful into gravy for extra richness or mix a spoonful into a stew or casserole.
Yes, onion marmalade is a delicious condiment that goes particularly well with roast pork or chicken (or duck!). I like to serve it with sausages too.
Absolutely, onion marmalade makes a delicious burger relish.
You can serve it warm, although it is delicious chilled or at room temperature.
My favourite way of serving onion marmalade is as an accompaniment to this delicious duck liver pate or chicken liver pate. The sweetness of the onions pairs beautifully with the savoury tang of pate.
Save for later
If you would like to try this onion marmalade, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my sauces, dips and marinade recipes page for other tasty condiments. Here are a few you might like to try:
📋The recipe
Easy onion marmalade (with apples)
(Click the stars to rate this recipe)
Equipment
- Mandolin OR
- Sharp Knife for slicing the onions
- Large saucepan with lid
- Jars for storage
- Apple corer optional - you can quarter the apples and remove the core with a knife.
- Vegetable peeler for peeling the apples
Ingredients
- 1¾ pounds / 800 grams onions peeled and thinly sliced
- 2 medium apples peeled, cored and diced
- 1½ ounces / 45 grams butter
- ½ cup /100 grams sugar
- ½ cup / 120 ml apple cider vinegar
- 1 teaspoon dried thyme
- ½ teaspoon salt
Instructions
- Melt the butter in a large saucepan and add the finely sliced onions.1¾ pounds / 800 grams onions, 1½ ounces / 45 grams butter
- Add the diced apples, salt and thyme.2 medium apples, 1 teaspoon dried thyme, ½ teaspoon salt
- Turn the heat down to low, cover the pan with a lid and allow the onions and apples to soften for 15 minutes. Stir occasionally. This helps speed up the process of caramelising the onions.
- Remove the lid from the pan and cook for a further 30 minutes, stirring often, until the onions are completely softened and lightly caramelised and the apple has disintegrated.
- Stir in the sugar, letting it melt with the apples and onions.½ cup /100 grams sugar
- Add the vinegar.½ cup / 120 ml apple cider vinegar
- Simmer, uncovered, for 30 to 40 minutes, stirring occasionally until thick and glossy.
- The onion marmalade will be ready when it leaves a distinct trail in the pan when you draw a spoon through it.
- Taste for flavour and add more vinegar for sharpness, or more sugar if you want it sweeter.
- Spoon into sterilised jars, seal and cool. This will keep for at least a month in the refrigerator.
Notes
- Take your time, patience is key to the onions developing their natural sweetness. Cook over a low heat so the onions have plenty of time to soften.
- When you add the sugar and the vinegar you are introducing extra moisture to the onions. Carry on simmering until the moisture evaporates and the onions are sweet and sticky.
- Store the onion marmalade in a closed sterilised jar in the refrigerator for up to a month.
- You can freeze onion marmalade in an airtight container for up to 6 months. Freezing portions in ice cube trays is a convenient way to thaw and use small amounts as needed. To use frozen marmalade, thaw it overnight in the refrigerator, then allow it to come to room temperature before serving.
- Wash the jars and the lids in hot soapy water, rinse, but do not dry them.
- Stand them upside down on a baking tray while they're still wet.
- Place the tray of clean, wet jars and lids into a preheated oven at 180ºC / 350ºF for 15 mins.
- Wash the jars and the lids in hot soapy water, rinse, but do not dry them.
- Place them in the microwave whilst still wet.
- Microwave on full power for 2 minutes
- If the lids are made of metal, DO NOT MICROWAVE. Instead, place the lids in a pot of boiling water and boil for 5 minutes.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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