Recipe: onion jam straight from a Tuscan kitchen.

Ok, I'm about 2 years late writing this post, but better late than never. I've been sorting through our recipe collection, and came across this gem. A few years ago when we visited Italy, a chef shared this recipe for onion jam with me, and now that I've made it, my life will never be the same.

It only has two steps, but takes hours to cook, so make sure you have plenty to read/watch/do while it's working on the stove.

1.  Over LOW heat, warm 3 tablespoon olive oil. Add 2 1/2 lbs of thinly sliced white onions and 1/2 teaspoon ground coriander. The onions will reduce by about 3/4, but don't try to fit all of the onions into a small pan at the beginning, because you will be stirring them every once in a while.

The diary of an onion: From the get go.
A few hours in...
A few hours more...

2.  When cooked but not brown, add 3/4 cup white wine, 1 1/4 c cane sugar, pinch of herbs de Provence, salt and pepper, and 1/4 teaspoon ground cloves. Cook on low for a few hours until thick.

After step 2.
A few hours later... it's a sweet sticky jam.

I'm still exploring new ways to enjoy the jam, but it is so so so good on toast, or even better, an egg sandwich.
All images taken by Angela Raciti