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Bovril Onion Marmalade
Makes: 6 – 8 portions Cooking: Simmer
Preparation Time: 1 hour 10 minutes Cooking Time: 55 minutes
Ingredients
| 30 | ml | Olive oil (2 Tbsp) |
| 1 | kg | Onion, peeled, halved and diced |
| 5 | ml | Salt (1 tsp) |
| 5 | ml | Black pepper (1 tsp) |
| 160 | ml | Red wine, dry (⅔ cup) |
| 45 | ml | Bovril (3 Tbsp) |
| 90 | ml | Brown sugar (6 Tbsp) |
| 15 | ml | Thyme, chopped (1 Tbsp) |
Method
- Heat the olive oil in a large pot over low to medium heat. Add the sliced onions, salt, and black pepper. Cook slowly for 20 – 25 minutes, stirring occasionally, until the onions are soft, golden, and starting to caramelize.
- Increase the heat slightly. Add the wine and Bovril, stirring to deglaze the pot and lift any caramelized bits from the bottom. Bring to a gentle boil, then reduce the heat again.
- Stir in the brown sugar and thyme. Let the mixture simmer gently for 20 – 30 minutes, stirring occasionally, until most of the liquid has evaporated and the onions are jammy and rich.
- Remove from heat, taste and adjust seasoning with more salt, pepper, or sugar if needed.
- Spoon generously over sliced sirloin steak on a toasted roll. Top with cheese and baby rocket leaves. Serve warm.
