Red Onion Jam

Name: Red Onion Jam
Ingredients: 1 kg red onion; 5 tablespoons oil (3 of fruity olive oil; 2 of chili olive oil); 1/2 kg sugar; 400 ml dry red wine (I use semi-dry; but the recipe says dry); 50; 60 ml balsamic vinegar; 2 teaspoons salt; 2; 3 tablespoons of spice powder used in various marinades: coriander; allspice; cumin; fennel; cloves; cinnamon; nutmeg (listed in descending order of quantity needed); 1 lemon.

Pickles - Red Onion Jam by Florentina H. - Recipia

As delicious as this recipe is, it is equally simple to prepare, although I confess that photographing the process can be quite a challenge. We start by peeling the onion, which we will cut in half and then into thin slices, about 5 mm wide, to ensure they do not turn into mush during boiling. It is important to squeeze a drop of lemon juice over the onion immediately after cutting, to prevent oxidation and maintain a vibrant color. To begin the preparation process, we prepare a large pot, preferably with a thick bottom, and heat it over medium heat. We add 5-6 tablespoons of sugar and stir continuously, so that it caramelizes evenly until it reaches a beige hue. Here it is essential to avoid a too dark color, such as that obtained for burnt sugar cream. Once the sugar has caramelized, we quickly add the sliced onion, which we will sauté over high heat, stirring occasionally. It is important to emphasize that, unlike classic onion soup, where the onion is sautéed slowly, here we need to take a more dynamic approach. When the onion becomes glassy but still firm, we add salt, deglaze with black wine, and incorporate the rest of the sugar and balsamic vinegar. We let this mixture simmer over moderate heat, being careful to reduce the flame as soon as it starts to boil, to avoid excessive foam formation. The process will take between 30 and 45 minutes, depending on the type of pot used. Before turning off the heat, we add our preferred spices, smell and taste, adjusting to our liking. If we want a spicier taste, we can add dried chili or powdered ginger. Fresh ginger is added before the dried spices to give a more intense flavor. Once we have achieved the desired aroma, we pour the hot jam into sterilized jars and screw them on, turning them upside down until they cool completely. This red onion jam pairs wonderfully with any barbecue, whether meat or vegetables, and is excellent alongside boiled or steamed dishes. We can also enjoy it with calzones or pickles, to add a sweet-sour note. Although I did not manage to photograph every step of this process, the aroma and final flavor will certainly make every bite worth the effort.

Ingredients

1 kg red onion
5 tablespoons oil (3 of fruity olive oil
2 of chili olive oil)
1/2 kg sugar
400 ml dry red wine (I use semi-dry
but the recipe says dry)
50
60 ml balsamic vinegar
2 teaspoons salt
2
3 tablespoons of spice powder used in various marinades: coriander
allspice
cumin
fennel
cloves
cinnamon
nutmeg (listed in descending order of quantity needed)
1 lemon.

Red Onion Jam

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