Onion Jam
8 servings
180 minutes
Once the Italians thought: what if we make jam from onions? It turned out great, so onion jam is still eaten. It goes well with meat and blue cheese, or you can just eat the jam with bread. This is probably the most unusual way to cook onions, and, what's nice, it's also simple: the main thing is to watch the amount of liquid.
1
Cut the onion into thin strips.
- Red onion: 1 kg
2
Heat olive and butter in a pan and add the onion.
- Olive oil: 30 ml
- Butter: 15 g
- Red onion: 1 kg
3
Fry over medium heat, stirring constantly, until the onion becomes transparent.
- Red onion: 1 kg
4
Add some water and let the onion simmer until soft, stirring occasionally.
- Red onion: 1 kg
5
Once the water evaporates, pour in the wine and evaporate it for 3-5 minutes.
- Red dry wine: 200 ml
6
Then add the vinegars.
- Red wine vinegar: 80 ml
- Balsamic vinegar: 45 ml
7
Add sugar.
- Cane sugar: 150 g
8
Cook over low heat, stirring, until the mixture reaches a jam-like consistency. This will take 2-3 hours. Add water if necessary to prevent the jam from becoming too dry.
- Red onion: 1 kg
- Olive oil: 30 ml
- Butter: 15 g
- Cane sugar: 150 g
- Red wine vinegar: 80 ml
- Balsamic vinegar: 45 ml
- Salt: to taste
- Ground black pepper: to taste
9
At the end, add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
10
Serve jam with crackers or croutons.