Tropea red onion marmalade
I like antipasti misti with lots of fresh and prepared vegetables, and in winter red onion marmalade recipe is one of the favourites. Especially, because it’s based on ingredients that can always be found even when the fridge is empty.
The soft caramelized onion jam goes well with salumi and tastes great in the company of smoked cheese, Parmesan and pecorino. It can also be used as a side dish and served with roasted meats. Or you can simply place a spoonful of onion jam on a friselle or a sandwich and eat it as tea-time snack. The only place you probably won’t find use for it is at the breakfast table, for even if preserved onions are called jam and seem a little on the sweet side, they are still unmistakably savoury.
This recipe is so easy that I prepare small portions of two onions at the time, but you might as well make a triple the ingredients (if not the sugar). The marmallata keeps well in an airtight jar.
2 red onions – preferably from Tropea in Calabria, though they can be hard to find outside Italy
2 cloves of garlic
2 tbsp balsamic vinegar
1 tsp sugar
Peel garlic and onions and slice or chop them finely.
Fry the onion and garlic in olive oil over low heat for 15-20 minutes until they have the consistency of jam.
Stir in sugar followed by vinegar. Let most of the liquid evaporate and the red onion marmelade is ready to be served immediately or within the next couple of days.
For variation try adding a couple of cloves and laurels to the onions.
Tasty alternatives to this red onion marmalade recipe