Ever wondered how to take your cheese board or sandwich game to the next level? Let me introduce you to the magical world of homemade Tropea Onion Jam—your new savory-sweet obsession that’s about to become a staple in your kitchen.
I adore the way Tropea onions, with their sweet and mild taste, turn into a luscious jam that can be used as a condiment or spread. This recipe uses granulated sugar, red wine vinegar, and a swig of dry red wine to turn the onions into a rich, aromatic preserve.
The hint of olive oil in the mix, along with a few rudimentary spices—salt, pepper, and a pinch of something else—the recipe doesn’t specify, makes this jam a possible pineapple-rocket-boosting condiment for any cheese plate you lay before someone.
Tropea Onion Jam Recipe Ingredients
- Tropea Onions: High in antioxidants, add sweetness and a mild flavor.
- Granulated Sugar: Adds sweetness, key for the jam’s texture.
- Red Wine Vinegar: Provides a tangy acidity, balances the sweetness.
- Dry Red Wine: Enhances depth and richness, offers subtle spice notes.
- Olive Oil: Healthy fats, aids in cooking, adds smooth texture.
Tropea Onion Jam Recipe Ingredient Quantities
- 2 lbs (900 g) Tropea onions, thinly sliced
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) red wine vinegar
- 1/2 cup (120 ml) dry red wine
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 bay leaf
- 2 tbsp olive oil
How to Make this Tropea Onion Jam Recipe
1. In a big pan, warm the olive oil on medium heat.
2. Put the pan on the stovetop and heat a few tablespoons of oil in it until shimmering. Add the Tropea onions to the pan and sauté them until they start to soften, which should take about 10 minutes.
3. Add the granulated sugar and keep on cooking, stirring now and then, until the onions have turned all golden brown and sweet. That’s what caramelizing onions is all about. It takes about 15 more minutes, give or take. I find that a little salt helps too.
4. Add the red wine vinegar and dry red wine, and stir to deglaze the pan, scraping up any browned bits from the bottom.
5. Incorporate the salt, freshly ground black pepper, and bay leaf into the mixture.
6. Let the mixture cook uncovered at a gentle simmer and stir it occasionally to prevent sticking. It should reduce to a jam-like consistency in about 30 to 40 minutes.
7. If needed, taste and adjust the seasoning. Remove the bay leaf.
8. After the preferred consistency is achieved, take the saucepan off the heat and allow the onion jam to cool a little before serving.
9. Put the jam into clean, sterilized jars. Leave about 1/2 inch of space at the top of each jar.
10. Close the jars, and allow them to come down to room temperature before moving into the storage you call your refrigerator. Eat this jam on cheese, bread, or your meat of choice. The Tropea Onion Jam is versatile. You won’t have a problem finding ways to enjoy it.
Tropea Onion Jam Recipe Equipment Needed
1. Large pan
2. Stovetop
3. Wooden spoon or spatula
4. Measuring spoons
5. Measuring cups
6. Knife
7. Cutting board
8. Clean, sterilized jars with lids
9. Ladle or spoon for transferring jam to jars
FAQ
- Can I use a different type of onion if I can’t find Tropea onions?Certainly, you can use red onions, but the taste might be a tad different. The sweetness of Tropea onions, which is nearly off-the-charts, makes them ideal for this recipe. You can get Tropea onions at most well-stocked grocers.
- How long does Tropea Onion Jam last once made?If you store it in an airtight container in the fridge, it can last for a good long while—up to two weeks, in fact.
- Is there a substitute for red wine vinegar?Apple cider vinegar or white wine vinegar can be used as an alternative, although the flavor profile will be slightly different.
- Can this recipe be canned for long-term storage?You can process the jam in a water bath canner for an extended shelf life, but make sure to follow the proper canning and sterilization protocols.
- What dishes pair well with Tropea Onion Jam?This jam works splendidly with cheeses, roasted meats, or as a burger and sandwich topping.
- Can I make this jam without sugar?Sugar can be reduced or replaced with a sweetener like honey or agave, but this may affect the texture and how well the finished product preserves.
- Should I remove the bay leaf before serving?The jam should be served or stored without the bay leaf, which must be removed beforehand.
Tropea Onion Jam Recipe Substitutions and Variations
Tropea onions: As a substitute, you can use sweet onions or red onions.
Granulated Sugar: If you’re looking for an alternative with a distinct flavor, brown sugar or honey can work in place of granulated sugar.
Instead of red wine vinegar, you can use balsamic vinegar or apple cider vinegar.
Sherry vinegar or grape juice can be used as non-alcoholic alternatives to dry red wine.
Substitute canola or sunflower oil for olive oil if necessary.
Pro Tips
1. Choose High-Quality Ingredients: Since Tropea onions play a central role, ensure they are fresh for optimal flavor. The quality of the wine and vinegar also impacts the final taste, so consider using ones you enjoy drinking.
2. Control the Heat: While caramelizing the onions, maintain a medium-low heat to avoid burning them. This slow cooking allows the natural sugars in the onions to develop deeply, enhancing sweetness and flavor.
3. Deglaze Thoroughly: After adding the wine and vinegar, use a wooden spoon to scrape up all the browned bits from the bottom of the pan. These add depth and complexity to the jam’s flavor.
4. Adjust Seasoning Gradually: As the mixture reduces and flavors concentrate, taste regularly. Make small adjustments to the salt and pepper to suit your preference, especially after reducing to ensure the best balance.
5. Consider a Little Extra Flavor: For additional depth, consider adding a splash of balsamic vinegar near the end of the cooking process. It can provide a subtle sweetness and tang that complements the onions beautifully.
Tropea Onion Jam Recipe
My favorite Tropea Onion Jam Recipe
Equipment Needed:
1. Large pan
2. Stovetop
3. Wooden spoon or spatula
4. Measuring spoons
5. Measuring cups
6. Knife
7. Cutting board
8. Clean, sterilized jars with lids
9. Ladle or spoon for transferring jam to jars
Ingredients:
- 2 lbs (900 g) Tropea onions, thinly sliced
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) red wine vinegar
- 1/2 cup (120 ml) dry red wine
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 bay leaf
- 2 tbsp olive oil
Instructions:
1. In a big pan, warm the olive oil on medium heat.
2. Put the pan on the stovetop and heat a few tablespoons of oil in it until shimmering. Add the Tropea onions to the pan and sauté them until they start to soften, which should take about 10 minutes.
3. Add the granulated sugar and keep on cooking, stirring now and then, until the onions have turned all golden brown and sweet. That’s what caramelizing onions is all about. It takes about 15 more minutes, give or take. I find that a little salt helps too.
4. Add the red wine vinegar and dry red wine, and stir to deglaze the pan, scraping up any browned bits from the bottom.
5. Incorporate the salt, freshly ground black pepper, and bay leaf into the mixture.
6. Let the mixture cook uncovered at a gentle simmer and stir it occasionally to prevent sticking. It should reduce to a jam-like consistency in about 30 to 40 minutes.
7. If needed, taste and adjust the seasoning. Remove the bay leaf.
8. After the preferred consistency is achieved, take the saucepan off the heat and allow the onion jam to cool a little before serving.
9. Put the jam into clean, sterilized jars. Leave about 1/2 inch of space at the top of each jar.
10. Close the jars, and allow them to come down to room temperature before moving into the storage you call your refrigerator. Eat this jam on cheese, bread, or your meat of choice. The Tropea Onion Jam is versatile. You won’t have a problem finding ways to enjoy it.