Onion jam

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. Use onion, white. Adding dessert lemon wine is desirable, but not necessary - it can be replaced with lemon, orange juice, citrus flavor, essence.

2. Step 2:

   

   Peel the bulbs, rinse in water. Cut into small cubes. The finer the slicing, the faster the jam will be ready, but you don't need to mince the onion mass too much - then you won't get jam, but jam! Pour the onion slices into a deep container, bowl, saucepan.

3. Step 3:

   

   Pour boiling water so that the liquid completely covers the slicing and leave for 5 minutes. Then drain the water and pour boiling water over the slicing again, leave for 5 minutes. Boiling water "will take away" the bitterness of the slicing and the piquant flavor, making the onion soft. Drain the liquid a second time.

4. Step 4:

   

   Move the onion mass into a saucepan or cauldron, a saucepan with a non-stick bottom.

5. Step 5:

   

   Add granulated sugar and citric acid to taste. Sugar is also sometimes replaced with honey, but only the flower product is added to the soft onion mass that has cooled down to 35 C, since it is undesirable to give honey to heat treatment - all the benefits are lost.

7. Step 6:

   

   Add dessert wine, preferably lemon or orange. Instead, you can pour citrus juice. Be sure to use a citrus fragrance, be it: wine, flavor, essence or juice, so that it interrupts the taste of onions. Having decided to add essence or flavor, the volume of wine should be replaced with ordinary water.

8. Step 7:

   

   Place the container on the stove, turning on the medium heat, gently mix the contents and simmer for about 20-30 minutes.

9. Step 8:

   

   When the onion becomes transparent and very soft, the jam is almost ready. Reduce the heat to a minimum and heat it for another 5-10 minutes. It will be about on the verge: onion slicing will retain its shape, but it will be ready to become a puree! At this point, the heating must be turned off.

10. Step 9:

    

    Put onion jam in clean, washed containers with lids: jars, containers, cremans or cocotnits. Cool and serve with cheese, bread, fruit.