in Italy

Marmalade di Cipolla

updated

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Ingredients for 1 servings:

  • 800 g onion(s), red, peeled, weighed
  • 100 g butter
  • 40 ml balsamic vinegar
  • 60 ml lemon juice
  • 2 tsp salt
  • 1 tsp Pul Biber
  • 400 g sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

red onion jam from the Italian region of Umbria

Halve the peeled onions and slice them into strips. Melt the butter in a wide saucepan and sauté the onions. Add the lemon juice and reduce slightly. Add the sugar, salt, and Pul Biber and let it caramelize slightly. Deglaze with the balsamic vinegar and simmer over medium heat for about 30 minutes, stirring continuously. Pour the finished jam into hot, rinsed jars and immediately seal with boiled lids. The onion jam tastes best with cheese and on toasted bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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