This onion jam goes well with roasted meats and seasoned cheeses. The most suitable and recommended are Parmigiano Reggiano and Pecorino. This is a kind of compost that you can also try on toasts and bruschettas. It is really easy to make but we suggest you preferably buy Tropea onions.
Prep. time: one day
Cooking: Until the sauce is thick enough
Level of difficulty: Easy
- 1 kg of red onions, preferably from Tropea
- 500 g of sugar
- 250 g of Modena Balsamic Vinegar
- 250 ml dry white wine
- Bay leaf, 2 leaves
- Rosemary, a sprig
- Salt and pepper
Keep the onions previously cut in pieces, sugar, bay leaf and rosemary for one night in a bowl at room temperature.
The next day, put the mixture in a pot on the stove, add the vinegar and wine and cook over low heat until it thickens.
Store in sterilized glass jar and serve with seasoned or roasted meats.