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Onion jam recipe of 03-08-2013 [Updated on 30-10-2019]
Tropea's red onion jam was a real discovery, I prepared it for the first time last week and I literally fell in love with it. I state that I love to eat cheeses such as pecorino or spicy provolone with honey and jams and, in my culinary tours, I had often tasted particular jams, but this one beats them all in terms of flavor. Tropea red onions give this jam a sweet and sour taste that goes perfectly with cheeses and I like that bright red color a lot, in short, if I've intrigued you at least a little, try the recipe and let me know. Basin and good weekend
How to make onion jam
Peel and slice the onions into thin slices
Put the onions in a bowl with the brown sugar, white sugar, wine and cognac
Stir, then cover the container with cling film and let it rest for 6/8 hours. Stir occasionally
Now pour the onions into a thick-bottomed saucepan and cook for about 40 minutes over low heat
Stir the jam from time to time and cook until thickened, then blend lightly
Check that it is ready by testing the saucer
Sterilize a glass jar and fill it with the onion jam obtained. Then turn the jar upside down and keep it in this position until the jam has cooled completely.
Serve the Tropea red onion jam the next day to accompany the cheeses or bread or keep the jar closed in the pantry.