James Martin Fairground Onions

If you’ve ever walked through a country fair, the kind with dodgy rides and stalls selling everything from candy floss to knock-off toys, you know that smell — onions sizzling in butter, maybe with a sausage roll on standby. James Martin’s Fairground Onions capture exactly that. But instead of flinging them in a questionable burger van bun, we’re zhuzhing them up with marmalade and Worcestershire sauce. Fancy? Maybe a little. Delicious? Oh, absolutely.

I started making these for BBQ nights when I wanted something better than just “fried onions.” Now I make them when I’m craving something cozy but only have one onion and about 15 minutes to spare. They’re gooey, sticky, tangy, and just the right amount of odd — like your nan’s cooking but with a wink.

Why You’ll Love It

• Only four ingredients. No shopping spree required.
• Ready in 20 minutes. But tastes like you tried way harder.
• Adds flavour to anything. Hot dogs, burgers, cheese toasties, roast chicken, even mashed potatoes.
• Crowd-pleaser. People always ask, “What’s in these?” in the best way.
• One pan, zero drama. Less mess, more eating.
• Comfort food disguised as a side dish. Cheeky, but true.

Ingredients

• 1 medium onion
• 1 tbsp butter
• 1 tbsp marmalade (orange or whatever’s in the fridge)
• 1 tbsp Worcestershire sauce
• Salt and black pepper, to taste

How to Make It

Slice the onions like a pro (or not):

Peel the onion and slice it into long strips — not too thin, not too thick. Imagine fairground onions, not paper shreds. Don’t stress if they’re uneven. It’s rustic, not a cooking show.

Butter up that pan:

Melt the butter in a heavy-bottomed frying pan over low to medium heat. Let it foam, but don’t let it brown just yet — we’re not after beurre noisette here.

Soften and sweeten:

Toss in the onions. Stir to coat them well, then let them cook slowly for about 10 minutes. Stir now and then so they don’t catch. They should go soft and start to smell amazing — like something’s happening.

Add the marmalade magic:

Stir in the marmalade. It’ll melt and glaze the onions like sticky sunshine. If your marmalade’s quite chunky, give it a second to break down. It’ll coat the onions in this glossy, golden loveliness.

Bring in the zing:

Now splash in the Worcestershire sauce. Things will sizzle a bit — that’s good. Stir again and let it all simmer for another 5–8 minutes. The sauce should thicken and cling, not puddle.

Finish with flair:

Season with salt and black pepper. Serve hot — piled high on whatever needs a boost of sweet-savoury oniony joy. Or eat them straight from the pan with a fork, like I may or may not have done.

Common Mistakes and How to Dodge Them

Why are my onions burnt?
You cranked the heat. Keep it low and slow — caramelised, not cremated.

They’re too sweet!
Use a sharper marmalade (Seville works great) or add a splash of vinegar to balance it.

Not sticky enough?
You probably added too much water (or didn’t reduce enough). Cook uncovered to let the sauce thicken properly.

Can I use red onions?
Yes, but the flavour changes a bit — it’ll be richer and sweeter. Still tasty.

Storage and Reheating

Fridge: Store leftovers in an airtight container for 3–4 days. The flavours deepen beautifully.

Freezer: Freeze in small batches — they reheat well. Use within 2–3 months.

To reheat:

• Microwave: 30–45 seconds, covered. Stir halfway.
• Stovetop: Low heat, non-stick pan, maybe a dab more butter.
• Air fryer? Not worth it. They’ll dry out.

Frequently Asked Questions

Can I make these ahead of time?
Totally. They reheat like a dream and even taste better after sitting a bit.

Can I use jam instead of marmalade?
If that’s what you’ve got, go for it. Try apricot or fig for a fun twist — just skip anything too sweet like strawberry.

Are these vegan?
Use plant-based butter and double-check your Worcestershire sauce — many have anchovies, but vegan versions exist.

What else can I use these on?
Everything. Grilled cheese. Roast chicken. Pizza. Toast with sharp cheddar. Even baked potatoes.

Nutrition Facts (Per Serving):

• Calories: 150 kcal
• Fat: 10g
• Carbohydrates: 20g
• Protein: 1g
• Fiber: 1g
• Sugar: 10g
• Sodium: Varies with sauce — around 250mg

Try More James Martin Recipes:

• James Martin Cheese Onion And Potato Pie
• James Martin Quiche Lorraine
• James Martin Duck Breast Recipe