Onions
(Allium cepa)
Inspired by Robyn
, we plait our long-keeping onions and hang them in the barn for Winter and Spring use. See some of last year's onion strings on the Rayburn page.
Onion Marmalade
This recipe is used to finish up the excess onions we usually still have hanging in the barn come November. The onions, by then, have started sprouting and look shrivelled & tired, yet they still make excellent 'marmalade'.
Thinly slice 6 peeled & halved onions. Saute with 2tb olive oil till soft, but not brown. Add 1/2 cup brown sugar & 1/2 cup water, then simmer for 20 min till most of the liquid has gone & onion is just starting to catch.
Add 1/2 cup balsamic vinegar, 1 cup wine (red or white), 1/2 cup good quality raisins, 1/2ts each ground cloves & allspice, 1ts salt: up to 1/2ts chilli flakes is an optional extra. Simmer for 1 hour until thick & jammy.
Try this on 'High Health' bread with tarragon cheese.
