- 1kg (6 medium) brown onions, peeled, thinly sliced
- 350g (2 medium) red onions, peeled, thinly sliced
- 1 long red chilli, thinly sliced
- 3 fresh bay leaves
- 2 sprigs rosemary
- 3 tbs olive oil
- 1 tbs butter
- 100g fig paste, chopped
- ¾ cup brown sugar
- 150ml apple cider vinegar
1 Combine the onions, chilli, bay leaves, rosemary, oil and butter in a saucepan over medium-low heat. Cut a round of baking paper and place onto the surface of the onions to cover. Cook, stirring occasionally for about 30 minutes until they just start to colour.
2 Add the fig paste, increase heat to medium and cook stirring until paste has dissolved. Add the sugar and vinegar, bring to boil, simmer gently 20 minutes or until the marmalade is thick. Remove the rosemary sprigs. Season with salt and pepper.
3 Spoon hot marmalade into hot sterilized jars, seal and label. Store in the fridge for up to 3 months.
4 Marmalade is great stirred into casseroles, on sandwiches, wraps and burgers and delicious served on baguette with cheese, rocket and salami.