Overwintered Red Onions

On Gardeners' World tonight Monty Don suggested planting red onions now, ready to eat in June next year.  He recommends planting quite deeply, making a hole first so the soil underneath them is not so compacted.   Then put fleece over until they're growing well, to avoid them being pulled out by hopeful birds.

I'd love to make Red Onion Marmalade next summer ....

One recipe recently found is from The Good Food Magazine of October 2003 (http://www.bbcgoodfood.com/):

Red Onion Marmalade

2kg Red Onions

4 cloves Garlic

140g Butter

4 tbsp Olive Oil

140g Golden Caster Sugar

1 tbsp fresh Thyme Leaves

1 pinch Chilli Flakes (optional)

75cl Red Wine

350ml Sherry Vinegar or Red Wine Vinegar

300ml Port

• Thinly slice onions and garlic.
• Melt butter and oil in large saucepan until quite hot.
• Add onions and garlic and stir.
• Sprinkle over sugar, thyme leaves, chilli flakes (if using) and s&p
• Turn down heat and cook, uncovered, for about 45 mins, stirring occasionally.
• The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so no need to rush.
• Pour in wine, vinegar and port and simmer, still uncovered, over high heat for about 25 mins, stirring occasionally, until onions are a deep mahogany colour and the liquid has reduced by about two thirds.
• It's ready when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice.
• Leave onions to cool in the pan, then scoop into sterilised jars and seal
• Can be eaten straight away but keeps in fridge for up to three months.
• Can also be made with ordinary onions.