For 3 glasses of 500 ml / Preparation 30 minutes / Cooking 55–65 minutes
| 2 kg red onion 4 cloves of garlic 140 g butter 4 tablespoons olive oil 140 g brown sugar 1 tablespoon fresh thyme leaves salt and freshly ground pepper 750 ml red wine 350 ml of red wine vinegar 200 ml port wine |
1. Peel, halve and chop the onions. Cut the garlic cloves into thin slices. In a heavy-bottomed pot, preferably cast iron, heat the butter and oil over high heat. Add the onion and garlic and mix well. Add the sugar, thyme leaves, salt 2. Add wine, wine vinegar and port to a saucepan and cook over high heat, stirring occasionally, for 20–25 minutes, until the onion is mahogany in color and the liquid has evaporated to ⅔ of its original volume. Let the finished marmalade cool for a while and then pour it into the boiled jars, close them with a lid and turn them upside down so that the lids stick. The marmalade will last for 3 months in the refrigerator.
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