Red onion jam recipe

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.

Recipe details:

Region: Italy
Course: Sauce
Serving: 4
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.