Tropea Onion Jam · Faith Middleton's Food Schmooze
I 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 T
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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
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