Red Onion Marmalade


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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4 Responses

  1. stef says:

    ooh, i love these! my favorite way to have them is with some roast beef and horseradish mayonnaise in a tiny croissant. heavenly.

  2. Caroline says:

    Stef: that certainly sounds gorgeous. Maybe I’ll have to expand my cooking experience to include roast beef. Having been brought up on roast pieces of beef for every evening meal when I was a child – my father is a beef farmer – as a result I tend to steer away from beef when shopping and cooking. Time, perhaps, to face the fear and do it anyway!

  3. Ruth says:

    Caroline, I made these last night and made the silly mistake of not closing the kitchen door… so now whole the house smells of onions and balsamic vinegar!! But it was worth it they are delicious! I can’t wait for my lunch time cheese sandwiches… and maybe with some mashed potatoes and herby sausages for dinner (you’re missing out on the potato delights!!) Yum Yum!!

  4. Caroline says:

    Glad to hear that you’re enjoying them, Ruth! And you’re right – they go with so many things other than cheese sandwiches. Try them on top of some brown bread with tuna mayo or they’re great as the base filling for a tart or a quiche.

    There’s been progress on my life-long dislike of potatoes. Watch out for a post about it soon!

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