Onion marmalade

Terrific with sausages, but also great with cheese.
Preparation time: 15 minutes Cooking time: 45 to 50 minutes Makes 1 jar

50g (2oz) butter
3tbsp olive oil
8 onions, finely sliced
80g (3½oz) muscovado sugar
3tbsp sherry vinegar

1 Melt the butter and olive oil in a large pan on a medium heat, then add the onions. Cook over a low heat for about 35 to 40 minutes – they will reduce by half and smell sweeter. Stir occasionally.
2 Add the muscovado sugar and sherry vinegar, cook for another 10 minutes until thickened. Remove from the heat, leave to cool, then store in the fridge in a sealed container for up to a week. To serve, let it come back to room temperature.
Per batch: 1,272cals, 75g fat, 31g saturated fat, 147g carbohydrate

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