Red onion jam

Red Onion Jam - a surprising delicacy

Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes
Number of servings: approximately 10 servings

Red onion jam is a simple and quick recipe that adds a sophisticated touch to any meal. With a sweet and tangy flavor, this delicacy pairs perfectly with cheeses, meats, or even as a topping for sandwiches. Let's discover together how to prepare this wonderful recipe!

Ingredients:
- 1 kg of red onion
- 400 g of sugar
- 300 ml of balsamic vinegar or red wine vinegar (for a more complex flavor)
- 1 tablespoon of salt
- 1 teaspoon of ground black pepper
- 2-3 sprigs of fresh rosemary or 1 teaspoon of dried rosemary (optional, for added flavor)

Instructions:

1. Preparing the onions: Start by peeling the red onions. Cut each bulb in half or quarters, depending on size, and then slice them crosswise into pieces about 4-5 mm thick. This thickness will ensure even caramelization and balanced flavor.

2. Sauté the onions: In a large skillet or pot, add the sliced onions and drizzle with a tablespoon of olive oil (optional, for extra flavor). Cook over medium heat for 10 minutes, stirring occasionally, until the onions become soft and translucent.

3. Add sugar and vinegar: Once the onions are soft, add the sugar and balsamic vinegar. Stir well to combine the ingredients. The sugar will help caramelize the onions, while the vinegar will add a pleasant acidity.

4. Cook on low heat: Reduce the heat to low and let the mixture simmer slowly. Add the salt and ground black pepper. If desired, you can add the rosemary for a fragrant taste. Allow the jam to simmer for about 45-60 minutes, stirring occasionally. You will notice that the mixture thickens and takes on a rich, deep color.

5. Check the consistency: The jam is ready when it has a consistency similar to that of jelly and the onions are fully caramelized. You can test it by placing a drop on a cold plate; if it doesn't spread too much, it's done!

6. Sterilizing the jars: While the jam cools, sterilize the jars in which you will store it. You can do this by boiling them in water for 10 minutes or by washing them in the dishwasher on a high-temperature cycle.

7. Fill the jars: Once the jam is ready, carefully pour it into the sterilized jars, leaving a few centimeters of space at the top. Seal the jars with lids and allow them to cool completely.

Serving suggestions: Red onion jam pairs wonderfully with aged cheeses like brie or gorgonzola, as well as with grilled meats or fish. You can also use this jam as a topping for burgers or sandwiches, bringing a delicious contrast between sweet and savory.

Possible variations: You can experiment with different types of vinegar or add spices like cloves or cinnamon for a warmer flavor. Additionally, you can replace balsamic vinegar with apple cider vinegar for a milder sweetness and a fruitier taste.

This red onion jam recipe is not only simple but also incredibly versatile, adding a touch of refinement to your dishes. Try it and enjoy the delights it can offer!

 Ingredients: 4 - 5 large red onions, 4 tablespoons of oil, half a kilogram of sugar, 350 ml of dry red wine (mine was a deep black - Cabernet), 50 ml of balsamic vinegar from Modena, one teaspoon (two) of salt, finely ground spices to taste - two tablespoons (I used a mix I prepared, a blend of spices ground into powder in a coffee grinder containing: coriander seeds, fennel, cardamom, cumin, allspice, cloves, and pieces of cinnamon).