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LOCATION: Recipes >> Preserving >> Onion Marmalade 04

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Onion Marmalade

4 large white oninons
4 teaspoons sugar
1 cup beef stock
3 tablespoons grainy mustard
1/4 cup balsamic vinegar

Roughly chop the onions, add to pan with sugar and beef stock.
Gently simmer until the stock has evaporated and the onions are
caramelised. It could take as long as 25 to 30 minutes. Extra
water or stock may be added if the stock evaporates before the
caramelised stage is reached. Add the mustard and balsamic vinegar,
cool.

Keeps covered in the fridge for several weeks.

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