I've made this a couple of times & it's yummy - you just have to be patient & learn to judge the difference between caramelising & burning.
Caramelised onion marmalade - great with steak, roast or BBQ'd meats, or even with a nice strong cheddar...
Ingredients
5 Very large yellow onions
1 Tbsp Mustard seeds
4 Bay leaves
2 Tbsp Worcestershire sauce
2 Tbsp Balsamic Vinegar
2 Tbsp Dark brown sugar
1 Generous Knob of butter
Salt and Pepper
Directions
Peel the onions, top and tail and then cut into halves length ways, and then slice thinly into half-rings.
In a medium saucepan on medium heat, add the knob of butter, and then the onions.
Add a fair amount of salt (about 6-8 turns of the grinder) now, as this helps the onions to lose their water. add the same amount of pepper - or to your taste.
When the onions turn translucent, add the mustard seeds and bay leaves.
Keep cooking the onions stirring occasionally, until all the water evaporates, and the onions start to catch on the bottom of the pan.
Mix the Worcestershire sauce, vinegar, and sugar in a small bowl or cup and then add to the onions.
Continue to cook stirring frequently, until the sugar caramelises, and becomes thick and syrupy, and the colours turns a rich dark brown.
(be very careful as it may burn easily at this stage)
Ladle into a sterilised jar, or serve immediately .
Jamie Olivers
roast stuffed onions...
Ingredients
4 tennis ball size white onions, peeled
olive oil
2 garlic cloves, peeled and finely chopped
4 sprigs fresh rosemary, lower leaves picked
8 tablespoons heavy cream
2 cups freshly grated parmesan cheese (approximately 2 handfuls)
salt and pepper
4 slices smoked bacon
(I use mature white cheddar instead of parmesan)
Directions:
Boil the onions in plenty of water for 15 minutes, until slightly tender. Remove from the pan and allow to cool. Remove the top 1 inch of each onion and reserve. If need be, slightly trim the stalk end of the onion so that they sit flat on a roasting tray.
Cut about a heaped tbsp out from the inside of each onion, keeping the outside intact. Finely chop along with the reserved onion top.
Pre heat the oven to 400°F / 200C ( I do it at 190C in a fan oven & don't adjust the timing)
Heat a frying pan and add a little olive oil, garlic, chopped onions and a little chopped rosemary. Fry for a couple of minutes then turn the heat down and add the cream. Remove from heat and stir in the parmesan and season to taste.
Wrap a rasher of bacon around each onion and secure with the sharpened rosemary twig or half a cocktail stick.
Place the onions on the roasting tray and spoon some of the filling inside each one. Bake for 25 minutes.
Place the onions on a warmed serving plate, warm through any remaining filling and serve on the side.
There's a booklet knocking about somewhere with that peanut satay sauce recipe in, & it's evading my grasp at the minute. I've looked at recipes on-line, but they all seem very faffy by comparison, so I'll keep looking.
The booklet came with a fondu set I got about 20 years ago. It contains recipes for lots of different dips & marinades, & you get a selection of different meats, cut into chunks, & marinade, then serve raw for people to cook as they'e about to eat it, in the fondu pot full of bubbling oil at the table (so best for adults only) I've done it a few times with a selection of the dips, served with salad, new potatoes & crusty bread. It's amazing how delicious it is, since all the dips (including the satay one I'm after) are really easy to make.
