Tropea onion jam to accompany cheeses – Italian Cuisine

Sweet and slightly sour, this jam will add an extra touch to your favorite cheeses

There red onion from Tropea it is a variety of onion whose origins go as far as the Phoenicians and which is grown along the Tyrrhenian coast that goes from Vibo Valentia to Cosenza. With a sweet flavor and crunchy texture, this product has achieved the IGP denomination in 2008. Its taste and sweetness are perfect for preparing a marmalade, with an intense and defined flavor, perfect for accompany cheeses both cow and goat, seasoned or fresher and more delicate. It can be spread over cheese slices or served alongside a variegated plateau of dairy products. Once tried, you will no longer be able to give up this combination!


Tropea onions, a panacea for health

Do not turn up your nose you detractors of onions: the present here red from Tropea boasts a long list of health benefits, which even the most rebellious of consumers will have to capitulate! Diuretic, laxative, highly digestible and rich in vitamins. These the properties of red onion of Tropea IGP. But there is more! It is also antiseptic, anesthetic, diuretic, emollient, anti-asthmatic, curative against rheumatism, headache, abscesses. Promotes bile secretion, fights colds and flu, regulates the level of cholesterol in the blood and removes the risk of tumors. In addition, being composed of 90% water, 1% of proteins and important minerals as well as very little fat, it is a perfect food even for those who follow a low-calorie diet.

The Tropea onion jam recipe

Here's how to prepare a jam with Tropea onions.


600 g Tropea red onions, 100 g cane sugar, the filtered juice of one lemon, 1 bay leaf, two juniper berries, a pinch of salt, 100 g of pine nuts.


Peel the onions, slice them and put them in a saucepan with the sugar, lemon juice and salt. Cook over low heat for an hour. Halfway through cooking add the bay leaf, juniper berries and pine nuts. Mix well so that the jam does not stick. Once ready, remove the bay leaves and immediately pour it into the previously sterilized jars, close with the cap and put them upside down until they have cooled. Then check that the vacuum has formed: the corks must not make the classic “click clack”.

In the tutorial some more tips for preparing Tropea onion jam

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