I've been making this recipe for years now. No idea how this recipe came about or where the inspiration came from. 

I always liked grilled goats cheese and this seemed to pair nicely with it. I'm not a prolific jam or chutney maker, but I do like to have something to hand to liven up meats, pates or cheeses.

Red Onion Marmalade

1kg red onions - finely chopped
100ml balsamic vinegar
50ml port or madeira
Salt  and pepper to taste
100g brown sugar
oil for frying

In a thick bottomed pan fry off the red onions until soft on a medium heat
Add the sugar and continue to cook on a medium heat until they start to caramelise
Increase the heat and add the balsamic and port and allow to boil for 1 minute
Decrease the heat and allow to cook and reduce until the mixture has thickened, keep stirring throughout otherwise the mixture will stick to the pot and you will have bitter burned bits
Once reduced and nice and thick add the seasoning, not too much salt as the mixture should have a nice sweet and sour tang
Allow to cool and then pot in sterilised jam jars and let sit for one month before using.
Once opened keep in the fridge.

This goes well with cold meats, pates or my favourite grilled goats cheese on toasted bread.