Red Onion Marmalade

Thinly slice the onions.  In a large heavy based saucepan heat the oil and cook the onions until soft, but not too browned.  Add the salt, pepper and rosemary sprigs and cover and cook gently for a further 15 minutes until very soft.

Remove the lid and add the vinegar and sugar.  Stir well.  Bring to a gentle boil and cook uncovered for a further 15-20 minutes until the liquid has been absorbed and the mixture is soft and sticky.  Stir frequently to prevent burning.

Pick out the stalks of rosemary and transfer the mixture into a clean, dry, sterilised jar.  Cool and seal.  Store in the refrigerator.

The marmalade will keep for two weeks and makes a lovely gift.