In my family we are not very fruit jams, except those that are not especially sweet. Of course, if there is something we like, it is to try. That is why, on a trip to Madrid, on the occasion of the Sorolla exhibition, we found in the San Miguel market a small “Elasun” jam stand, where we bought to give away a pot of violet jam, for a foie lover. And what was our surprise that, reading the label, these delicious artisan jams are made in Barbastro, the somontano de Huesca (area increasingly known for its wines). Time passed and the festivities of El Pilar arrived, and its Aragonese gastronomy market. When we saw that "Elasun" had a position, we began to buy again the violet marmalade, and the rose petals, and ... the onion. And there began our idyll.
When I acquired the thermomix, one of the first recipes I thought of was the onion marmalade. The ingredients are simple: Fuentes onion, fragrant wine, oil, sugar and salt. The combination of flavors, perfect. And the uses ... to accompany meats on plate or sandwich, cheeses, pates ... try to break down the pan in which you have made a grilled steak with a spoonful of onion jam and a little wine ... you will get a sauce ... uhmmmm
800 gr of sweet onion from Fuentes
100 gr of Pedro Ximénez
100 gr of brown sugar (or white, which you have)
50 gr Extra virgin olive oil
a salt powder
1.- Put the onion in the glass and chop it for 12 seconds at speed 4. Reservation
2.-Put the butterfly, pour the oil and program 2 or 3 min, Varoma, speed 1.
3.- When the oil is hot add the onion and salt and 20 minute program, Varoma, speed 1.
4.- Now add 1 beaker of Pedro Ximenez, and program 5 min, Varoma, speed 1.
5.- Remove the butterfly, add the sugar and program 15 min, Varoma, speed 2.
Check the texture, I personally like it better with 5 more minutes, varoma, speed 2. I tell you about the texture, because it depends on the use you are going to give it, you will want it more or less liquid (more liquid for snacks and accompaniment, less liquid for canapés).
Note: Check the texture, I personally like it better with 5 more minutes, varoma, speed 2. I tell you about the texture, because it depends on the use you are going to give it, you will want it more or less liquid (more liquid for snacks and accompaniment, less liquid for canapés).
With this amount they leave 2 bottles of 200 ml because the onion is nothing when the water evaporates, that's why 100 grams of sugar is enough. I use sweet onion from Fuentes de Ebro (food with the quality C of the Government of Aragon and Protected Designation of Origin), which is not that it is sweet in taste, but that it does not sting, nor does it cry when cut, nor does it repeat ... come on, it is a delight.
Making homeland, I leave more information about the Onion of Sources here. This is the "Elasun" website. I don't know these ladies at all, they neither sponsor nor subsidize me, but they make a high quality product. If you have the opportunity to acquire any of its varieties, do not hesitate. They will not let you down.
* The boats are from Juvasa.com, do not forget to see the prices because they are very good. Notice that they sell the "pallet" for large quantities and in "Pack" for homemade quantities.