• Listen Live
  • Connecticut Public
  • CPTV
  • WNPR
  • Donate
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Faith Middleton's Food Schmooze

Search Recipes

  • Home
  • Recipes
    • Thanksgiving
    • Christmas
    • Easter
    • Grilling
    • Breakfast
    • Breads
    • Dessert
    • Chocolate Everything!
    • Drinks
    • Entreés
    • Sandwiches
    • Side Dishes
    • Salads
    • Soups
    • Sauces
  • Faith’s Favorites
    • Wines
    • Cookbooks
  • Tips
  • Food Notes
  • Listen
    • The Food Schmooze Episodes
    • The 60-Second Food Schmooze
  • Videos
  • Get the Podcast

Tropea Onion Jam

onion jam (c) Lauren Volo_recipeI first tasted this sweet, garnet-hued jam as part of a cheese antipasto at Osteria Morini, in Washington, D.C., with extra-aged Parmigiano-Reggiano, Pecorino Toscano, and pungent Gorgonzola. I’m grateful to executive sous chef Ben Pflaumer for sharing the recipe. Tropea is an ultra-sweet red onion. If you’re a gardener, you can grow your own. Otherwise, choose good, firm, young red onions. This jam is fantastic on beef burgers with blue cheese.

— Domenica Marchetti

• ON-DEMAND: Listen to Faith’s conversation with Domenica; it aired both in shows about how to make summer last and again during a show about how to make watermelon salad and rosé sangria for a party. •

Preserving Italy by Domenica MarchettiText excerpted from PRESERVING ITALY © 2016 by Domenica Marchetti. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo © 2016 Lauren Volo.

 

Tropea Onion Jam
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseAccompaniments
  • CuisineItalian
Tropea Onion Jam
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseAccompaniments
  • CuisineItalian
Ingredients
  • 1 pound (454 g) Tropea or other red onions cut into small dice
  • 2 cups (400 g) sugar
  • 1 cup (237 g) Sangiovese or other sturdy red wine
  • 1/2 to 3/4 teaspoon kosher or fine sea salt
  • 10 whole peppercorns
  • 1 whole clove
  • 1 bay leaf
  • 1-inch piece vanilla bean
  • 1/2 cinnamon stick
  • 2 tablespoons red wine vinegar
Servings:
Instructions
  1. You'll need the following equipment for this recipe: a 4-inch square of cheesecloth and a length of kitchen twine; an Instant-read thermometer (optional); 2 sterilized 1/2-pint jars and 1 sterilized, 4-ounce jar, and their lids; and Basic water-bath canning equipment.
  2. Combine the onions, sugar, wine, and salt in a wide, heavy-bottomed saucepan. Use the cheesecloth to make a sachet for the peppercorns, clove, bay leaf, vanilla bean, and cinnamon stick and tie it up with the kitchen twine. Put the sachet in the pot with the other ingredients.
  3. Bring the onion mixture to a boil over medium heat, stirring to dissolve the sugar. Cook at a simmer, stirring often, until the jam has thickened and reaches 220 to 225°F and you can drag a path along the bottom of the pot with a silicone spatula, about 20 minutes. Stir in the vinegar and remove from the heat.
  4. Ladle the jam into jars, leaving ¼ inch headspace. Wipe the rims with a clean, damp cloth, if necessary, and screw the lids on the jars. Process in a boiling-water bath for 10 minutes. Remove the jars and set them upright on a clean kitchen towel. Let cool to room temperature before storing in a cool, dark place for up to 1 year. Refrigerate once opened, and use within 6 months. If any jars have failed to seal properly, store them in the refrigerator and enjoy those first.

Reader Interactions

Comments

  1. Sue Givens says

    November 10, 2016 at 12:11 pm

    I recently made the Tropea Onion Jam….It is FABULOUS!!! Delicious with all kinds of meat and also with a aged Italian cheese! I’m planning on making more and giving as a gift this holiday season. Thanks

    Reply »
    • Robyn Doyon-Aitken says

      November 10, 2016 at 12:41 pm

      That’s exactly the kind of thing we like to hear. Thank you so much!

      Reply »
  2. Sue Arbo-Givens says

    September 1, 2017 at 9:12 am

    I made this last summer and at Christmas for gifts… It is delicious! Great on all meats and especially delicious in a very gooey, melty grilled cheese. My 91 year old mom loves it!

    Reply »
    • Robyn Doyon-Aitken says

      September 1, 2017 at 11:16 am

      So glad you liked it. Thanks for listening!

      Reply »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

facebook

Recent Comments

  • Robyn Doyon-Aitken on Freezer-to-Oven Whole Turkey
  • Robyn Doyon-Aitken on Jacques Pepin’s Store-Bought Pizza Dough Apple Galette
  • Robyn Doyon-Aitken on Pimm’s Cup
  • Debbie on Pimm’s Cup
  • Dee on The Fluffiest Scrambled Eggs. Ever.

Featured Cookbook

GET A TASTE OF THIS BOOK

Footer

© 2023 Connecticut Public

  • Listen to the Food Schmooze on WNPR
  • About The Food Schmooze & Team
  • Listen Live to Connecticut Public Radio at WNPR.org
  • Contact The Food Schmooze
  • Audience Care
  • Underwriting / Sponsorship
  • Privacy Policy & Terms of Use