{"id":2604,"date":"2025-09-23T13:57:41","date_gmt":"2025-09-23T13:57:41","guid":{"rendered":"https:\/\/casaledioto.com\/?p=2604"},"modified":"2025-11-20T16:13:32","modified_gmt":"2025-11-20T16:13:32","slug":"we-reveal-our-recipe-of-marmellata-di-cipolla-rossa","status":"publish","type":"post","link":"https:\/\/casaledioto.com\/en\/we-reveal-our-recipe-of-marmellata-di-cipolla-rossa\/","title":{"rendered":"We reveal our recipe of \"Marmellata di Cipolla Rossa"},"content":{"rendered":"
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Our secret recipe revealed...<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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 -<\/em> a sweet red onion jam that goes perfectly with the cheese sausage and cold cuts on the platter.<\/p>

SO many times our guests asked us for the recipe, we are happy to share it with you this time.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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A touch of Italy to enjoy again at home!<\/h5>

This delicious sweet onion jam is really super easy to make.\u00a0<\/p>

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Recipe Marmellata di cipolla rossa<\/strong><\/h5>
  • 1 kilo of red onion cut into wedges<\/li>
  • 400 g brown sugar<\/li>
  • 100 ml balsamic vinegar<\/li>
  • 3 bay leaves<\/li><\/ul>

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    Preparation ; 5 minutes<\/p>

    Withdrawal ; 3 hours<\/span><\/p>

    Cooking time; 45 minutes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    • First cut the red onions into thin slices and put them in a large bowl or dish.<\/li>
    • Add the balsamic vinegar<\/li>
    • Add the brown sugar and bay leaves<\/li>
    • Stir well to make sure everything is well mixed.<\/li>
    • 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.<\/li>
    • Once the moisture extraction is complete, you will have a dark mixture of soft onions.\u00a0<\/li>
    • Pour everything into a pan and cook gently for 45 minutes with the lid on.<\/li>
    • Remove bay leaves halfway through the cooking time and add a pinch of salt if necessary for a slightly heartier result<\/li>
    • Once cooked, the liquid is caramelised and gives a nice thick mixture.<\/li>
    • 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<\/li><\/ul>

      Once cooled, the marmellata di cipolla rossa is ready to enjoy. And also keeps for a few months in the fridge.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

      Ons geheime recept onthuld… Tijdens onze Italiaanse dinaravonden kregen jullie bij de tagliere met streekproducten die we serveerde als voorgerecht iets bijzonders erbij: Marmellata di Cipolla rossa – een zoete confituur van rode ui die perfect past bij de kaas worst en vleeswaren op het\u00a0plateautje. Z\u00f3 vaak vroegen onze gasten ons om het recept, dat […]<\/p>\n","protected":false},"author":4,"featured_media":2605,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,13],"tags":[],"class_list":["post-2604","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-overige","category-lokale-keuken"],"acf":[],"_links":{"self":[{"href":"https:\/\/casaledioto.com\/en\/wp-json\/wp\/v2\/posts\/2604","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/casaledioto.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/casaledioto.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/casaledioto.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/casaledioto.com\/en\/wp-json\/wp\/v2\/comments?post=2604"}],"version-history":[{"count":14,"href":"https:\/\/casaledioto.com\/en\/wp-json\/wp\/v2\/posts\/2604\/revisions"}],"predecessor-version":[{"id":2735,"href":"https:\/\/casaledioto.com\/en\/wp-json\/wp\/v2\/posts\/2604\/revisions\/2735"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/casaledioto.com\/en\/wp-json\/wp\/v2\/media\/2605"}],"wp:attachment":[{"href":"https:\/\/casaledioto.com\/en\/wp-json\/wp\/v2\/media?parent=2604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/casaledioto.com\/en\/wp-json\/wp\/v2\/categories?post=2604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/casaledioto.com\/en\/wp-json\/wp\/v2\/tags?post=2604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}