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.