Red onion marmalade
- Peel and halve the onions, peel the garlic clove, put both into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Use the spatula to scrape the pieces down the inside of the blender jug. Put the brown sugar and butter into the blender jug and, the measuring beaker not inserted, stew with the roast button.
- Wash the thyme, shake it dry and tear the needles from the stalks. Put the balsamic vinegar, red wine and thyme into the blender jug and, the measuring beaker not inserted, cook with the reverse button/20 minutes/speed setting 1/100 °C. Add the cumin, 1 teaspoon of salt and ¼ teaspoon of pepper, and, with the measuring beaker in place, mix in with the reverse button/10 seconds/speed setting 2.
- Decant the onion marmalade into sterile screw-top jars, close tightly and stand the jars upside down for 5 minutes. Turn the jars the right way up and leave them to cool down to room temperature.
The red onion marmalade will keep for 6 months if stored in a cool, dark place.
Bon appétit with Monsieur Cuisine