How to Make Red Onion Marmalade at Home

If you love the sweet bite of caramelized onions and want a sauce you can drape over toast, cheese, or grilled meat, red onion marmalade is the answer. It’s simple, needs only a few pantry items, and keeps well in the fridge. Below you’ll find everything you need to whip up a batch in under an hour.

What You’ll Need

Gather these ingredients before you start. Using fresh, firm red onions gives the best flavor and color.

• 2 large red onions, thinly sliced (about 500 g)
• 1/2 cup brown sugar or jaggery
• 1/4 cup apple cider vinegar (or tamarind water for a Indian twist)
• 2 tbsp olive oil or ghee
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: a pinch of chili flakes, a cinnamon stick, or a few cloves for extra warmth

All of these are likely already in your kitchen, so you won’t need a trip to the store.

Step‑by‑Step Method

1. Slice the onions. Cut the red onions into thin half‑moon pieces. The thinner they are, the faster they soften.

2. Heat the oil. In a medium‑sized pot, warm the olive oil or ghee over medium heat. When it shimmers, add the sliced onions and a pinch of salt.

3. Sweat the onions. Stir the onions for about 5 minutes until they start to turn translucent. You don’t want them brown yet; just let them release their moisture.

4. Add sugar and spices. Sprinkle the brown sugar (or jaggery) over the onions. If you like a little heat, toss in chili flakes now. Stir continuously; the sugar will melt and coat the onions.

5. Introduce the vinegar. Pour in the apple cider vinegar (or tamarind water). The mixture will bubble – that’s normal. Reduce the heat to low and let it simmer.

6. Simmer until thick. Cook for 25–30 minutes, stirring every few minutes. The onions will soften, shrink, and the liquid will reduce. You’ll know it’s ready when the sauce is glossy and thick enough to coat the back of a spoon.

7. Finish and store. Taste and add more salt or pepper if needed. Remove any whole spices like the cinnamon stick. Let the marmalade cool, then transfer it to a clean jar. It keeps in the refrigerator for up to 2 weeks.

That’s it – a bright, sweet‑tangy spread that works in countless ways.

Serving ideas. Spread it on toasted sourdough, pair it with paneer or goat cheese, dollop it over a burger, or stir a spoonful into a warm dal for a pop of flavor. It also makes a great glaze for grilled chicken or pork.

Tips for success. Use a heavy‑bottomed pot to avoid scorching. If the marmalade looks too thick while cooking, add a splash of water or more vinegar. Want it smoother? Blend a portion with an immersion blender, but keep some texture for bite.

Red onion marmalade is a versatile condiment that brings a sweet‑sour punch to everyday dishes. Give it a try and see how quickly it becomes a kitchen staple.