giovedì 5 settembre 2013

Confettura di cipolle rosse

This is not a jam, this is a Mrs. Jam. Sweet, savoury and of an intense taste, It definitely belongs to strong people.
This condiment is perfect on grilled meats, especially burgers or on crostini as an appetizer. I think that the perfect pairing is with cheese, chiefly with repined one as pecorino, parmesan or smoked cheese.
I used the red onion from Tropea (a small city of Calabria in Southern Italy), naturally sweet and very digestible. I know that abroad their prices could be really expensive or It could be quite hard to find them so I guess that this wonderful recipe will be successful with all other red onions too.
This is a very easy preparation with a really satisfying result. Please be prepared to cut the onions, even If I put them in the fridge before...a kilo has been quite hard for my poor eyes...unless you have a diver's mask! :)
1kg red onions
250 gr brown sugar
150 gr white  sugar
100 ml white wine
2 spoons of brandy
a bay leaf
Peel, wash and slice the onions finely (I've used a mandoline slicer).
In a large bowl put the onions with the white and brown sugar, the wine, the brandy and the bay leaf and let them marinate for 5-6 hours. Cover and blend from time to time.
Discard the bay leaf and simmer in a saucepan for 40/45 minutes (It is ready when It is really sticky and compact on the dish).
Save the jam in a sterilized jar once cold in the fridge.


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