Red onion jam

Mermelada de cebolla morada

Onion jam is an ideal accompaniment for a multitude of recipes such as appetizers, also to accompany meats or fish and of course the perfect pair for foie or a cheese board.

It is a recipe with few ingredients but it can be flavored with some spices such as cloves, rosemary, thyme, etc.

For 4 people


800 gr to 1kg of red onion

100 gr of brown sugar

60 ml of Pedro Ximenez

40 ml olive oil

10 gr of butter

A little bit of salt


Peel the onions, cut into feathers and put in the Gray saucepan 26 cm with butter and olive oil. Don't put the heat too intense because what we want is for the onion to cook very little by little.

Stir occasionally and keep the heat on medium until it softens a little. To help sweat the onion, add a little salt and leave until the onion is transparent and soft.

Add the brown sugar and continue cooking over low heat, stirring so that the sugar mixes with the onion and the juice that it releases.

As the sugar melts, the onion will take on a dark brown color.

When the onion is caramelized, add the Pedro Ximénez and mix well.

We will let the alcohol evaporate, it can take between 30 and 45 minutes or until the onion is thick and caramelized.

Photographs and recipe by Sivia .

Reading next

Granizado de café
Tarta de verduras

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.