The Tropea Red Onion Jam made at home is ideal for pairing with cheeses and various main courses. It is part of our recipe collection dedicated to jams and preserves, such as fig jam for cheeses or sweet-and-sour yellow pepper jam with onion, and like all recipes with onion it is delicious.
A few days ago my sister told me she would come visit and asked on the phone if she should bring anything. I asked her to bring onions because I had run out and needed them to prepare dinner. She replied, “Do you need them to make the onion ‘jam’ the way grandma used to? ;-)”
With that question I had a flashback, I went back in time and thought of my grandmother and her cooking, her colorful jams and preserves and everything we used to make together…
A few days later my sister had her onion jam and together we tasted that sweet memory again, and with the remaining onions I also made sweet-and-sour pan-fried red onions.
Have you tried red onion jam? Do you know it’s delicious and amazing with cheeses? No???
Then you absolutely must try it — you’ll discover a flavor you never imagined. Before you run to the stove, as always I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Hours
- Portions: about 1.3 lbs (approx. 21 oz)
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make red onion jam
- 2.2 lbs Red onions
- 1 cup Brown sugar (or regular)
- 1/2 cup Granulated sugar
- 3.5 fl oz White wine vinegar
- 3 1/2 tbsp Balsamic vinegar
- 1/2 tsp Ground cinnamon
- 1 pinch Salt (very little)
Tools
- Pot
- Mandoline
Preparation of red onion jam
To make the red onion jam, after peeling and rinsing them, slice them very thinly, preferably using a mandoline.
Place them in a bowl together with the sugar and the cinnamon.
Let them macerate for 4-5 hours and wait until the sugar has completely dissolved.
Pour the contents of the bowl into a heavy-bottomed pot, add the balsamic and white wine vinegars, and cook over very low heat for about 90 minutes, stirring from time to time.
The jam will be ready when the liquids have almost completely evaporated: let a little cool on a saucer — if it sets and is not runny, you are done.
Store the jam in the refrigerator; it will keep well for several days. Alternatively, keep it in sterilized jars.
Serve the jam to accompany cheeses, especially hard cheeses: you’ll see what a treat it is — it’s addictive!!!
Notes
If you want to make preserves, perhaps for larger quantities of jam, while the jam is cooking sterilize the jars by immersing them in cold water and bringing it to a boil for 10 minutes; then remove them from the pot with tongs and place them on a clean cloth. When the jam is ready, pour it into the sterilized jars and close them very well. Turn them upside down, let them cool, and if a vacuum seal has formed the preserve has been successful and the product will keep perfectly for over a year (see how strawberry jam is stored: photo).
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