Description
Kitchen 87 Red Onion Marmalade
Kitchen 87’s Red Onion Marmalade is made right here in Pangbourne. It is started by slowly cooking red onions with sugar, vinegar, and a few aromatics until soft, glossy, and full of flavour. Unlike citrus marmalades, it highlights the gentle sweetness and tang of onions with a hint of spice. It pairs naturally with cheese, but is also great alongside charcuterie or with roast dishes.
Flavour Profile
Red onion marmalade balances sweetness, tang, and the savoury note of slow-cooked onions. As the red onions cook, their sugars emerge, making the marmalade sweet and jammy. A splash of red wine vinegar adds brightness and balance. Slow-cooking the onions develops savoury depth, complementing cheese and other savoury dishes.
A few caraway seeds, a bay leaf, and cloves offer gentle herbal and spicy notes that lift the marmalade. It ends up soft and jammy, with delicate strands for spreadability and a bit of bite.
Each bite begins sweet and tangy and finishes with savoury richness and gentle aromatic warmth.
Cheese Pairing Ideas
Red onion marmalade brings sweet and savoury together, perfect with your favourite cheese on bread or crackers.
- Aged cheddar is my go-to. Its crumbly, salty profile pairs perfectly with the marmalade’s sweetness and texture. It’s a classic on a British board or in a toasted sandwich.
- Soft cheeses like Tunworth or Winslade are also great with onion marmalade. Tangy onions cut through the buttery cheese, especially when warm.
- For blue cheese fans, the marmalade’s sweetness softens blue’s bold, salty flavours for an indulgent bite.
- Alpine cheeses like Le Gruyère AOP or Comté PDO match well. Their gentle sweetness and firm texture pair with the marmalade’s richness.
Jen’s Note: One of my favourite treats is a baked Tunworth with Red Onion Marmalade. All the flavours work in harmony and it’s a great way to wile away an evening with friends.
Buying Kitchen 87 Red Onion Marmalade
Ingredients (Allergens are listed in capitals)
red onion, sugar, red wine vinegar, salt, caraway seeds, bay leaves, cloves
