Our secret recipe revealed...
During our Italian dinar nights, you got something special to go with the tagliere of local produce we served as starters: Marmellata di Cipolla rossa - a sweet red onion jam that goes perfectly with the cheese sausage and cold cuts on the platter.
SO many times our guests asked us for the recipe, we are happy to share it with you this time.
A touch of Italy to enjoy again at home!
This delicious sweet onion jam is really super easy to make.
Recipe Marmellata di cipolla rossa
- 1 kilo of red onion cut into wedges
- 400 g brown sugar
- 100 ml balsamic vinegar
- 3 bay leaves
Preparation ; 5 minutes
Withdrawal ; 3 hours
Cooking time; 45 minutes
- First cut the red onions into thin slices and put them in a large bowl or dish.
- Add the balsamic vinegar
- Add the brown sugar and bay leaves
- Stir well to make sure everything is well mixed.
- Let it steep for 3 hours. While steeping, stir occasionally to distribute the water gradually released by the onion, this allows the sugar to dissolve further.
- Once the moisture extraction is complete, you will have a dark mixture of soft onions.
- Pour everything into a pan and cook gently for 45 minutes with the lid on.
- Remove bay leaves halfway through the cooking time and add a pinch of salt if necessary for a slightly heartier result
- Once cooked, the liquid is caramelised and gives a nice thick mixture.
- Pour, still boiling, into airtight jars (remember they have been boiled for 10 minutes in clean water and sterilised) Seal the jars tightly and turn upside down
Once cooled, the marmellata di cipolla rossa is ready to enjoy. And also keeps for a few months in the fridge.
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