Red Onion Marmalade

Sweet and savory red onion marmalade

Stokes Red Onion Marmalade is a sweet and savory onion jam made from red onions, slowly simmered in molasses. It is not a sweet spread, but a savory onion chutney with balsamic vinegar that truly shines when paired with cheese and roasts.

Onion marmalade from Stokes, known as Red Onion Marmalade, is a sweet and savory onion chutney from Suffolk, England. It consists of 50% red onions, slow-cooked in molasses with Balsamic Vinegar of Modena and dark beet syrup. Vegan, lactose-free, and gluten-free, it is dark and thick in the jar. A gourmet chutney that elevates every cheese platter and also pairs perfectly with grilled dishes.

Sweet, savory, and darkened by balsamic

50% red onions, slowly cooked in molasses – this is what makes the onion marmalade dark, dense, and deeply savory. Red onions naturally contain more sweetness than yellow ones, which makes them ideal for long simmering.

Balsamic vinegar from Modena adds fruity acidity, red wine vinegar provides structure, and beet syrup adds a dark sweetness. It is savory, fruity, and velvety on the palate, with the gentle melting texture of slowly cooked onions. It favors bold partners and pairs magnificently with everything savory and aged.

It gleams in a dark violet-red color in the jar, almost like a jam, just savory. The long cooking process transforms the sharpness of the onions into a quiet depth. One spoonful is enough to turn a piece of cheese into a small feast.

Its grand entrance on the cheese platter

This onion marmalade is a classic pairing for cheese, game like venison and deer, burgers, and bratwurst. It also looks great on a cheese sandwich or served alongside a terrine.

On the cheese board, it takes center stage next to aged mountain cheese and creamy goat cheese, as well as with cold roasts and thinly sliced ham. A spoonful refines your gravy, and it makes for a sweet and savory filling in roulades. On a burger, it displays its full depth. It belongs on every raclette spread for New Year's Eve, and a dollop on a warm goat cheese crostini is sure to impress. An aged cheese and a spoonful of this—a good evening doesn't need anything more.

It is one of our violet delicacies, and you can find more in the chutney collection.

Made by Rick Sheepshanks in Suffolk

Since 2004, Stokes has been cooking in small batches in Suffolk, England, using select ingredients and no artificial flavorings.

For the onion marmalade, finely sliced red onions are simmered in molasses until the chutney reaches its thick consistency; then balsamic and red wine vinegar, dark beet syrup, and a little salt are added. The balsamic comes from Modena, and the dark beet syrup provides color and depth—giving the marmalade its rich violet-red hue. Good onions, patience at the stove, no shortcuts—just as Rick has done from the beginning.

In 2016, the Rendlesham-based manufacturer was named one of Britain's CoolBrands alongside Apple and Spotify; today, over 60 sauces and chutneys leave their old stable kitchens. After opening, store the 265g jar in the refrigerator and consume the onion marmalade within about six weeks. Such a jar lasts a long time, assuming it hasn't been eaten by the spoonful before then. More from Suffolk can be found in the Stokes assortment. Truly impressive.