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T-bone steak and onion marmalade with spanspek and potato salad. Soft, sticky and yet rich Onion Marmalade makes for a wonderfully delicious topping for anything like with steak… pizzas, bruschettas, sandwiches and burgers.

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 500 g onion, red or white, thinly sliced
  • 5 – 6 cloves garlic, grated
  • salt to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red chilli flakes, optional
  • ½ cup brown sugar (I used ¼ cup)
  • ¼ cup Apple Cider vinegar
  • ¼ cup mixed balsamic and white vinegar

Heat butter and olive oil in a pan.
Add onion and garlic and cook for a minute.
Add salt, black pepper, chilli flakes and brown sugar.
Cover the pan and cook for 30 minutes on low heat, stirring occasionally.
Add vinegar and cover and cook for another +-20 minutes.
Remove the lid and cook on high heat for 3-4 minutes until the liquid is reduced.
Remove the pan from heat and let the marmalade cool.
Store in a clean jar in refrigerator for up to 1 month.

You can add some red wine for added flavour.

Recipe and photo: Amanda Conradie

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