After a certain age I believe the world is split in those who are afraid that cheese could rise up their cholesterol and those who hope it eventually fights their osteoporosis.
This recipe is good for any psychological categories you belong to, sinners or a self-healer, and according to me it is a very refined and simple side dip for different kind of cheese, from the more fresh and delicate to the aged and strong ones. The combination of a sweet vegetable jam and the tasty dairy product can be proposed in substitution of a main course after a particularly rich first dish or as a cold starter before a more elaborate dish.
The choice of the cheese you combine with the onion jam will decree the more summery or wintry character of this tasty interlude. To make the jam we use cipolle di Tropea, Calabria long, red and sweet onions, usually sold in attractive braids in the street market when summer comes; the burgundy/purple color turns the jam dark making a nice contrast with the cheese but you can use any sweet onion available on your market.
800 gr red onions
150 gr brown sugar
75 gr white sugar
100 ml red wine
salt and pepper
Slice the onions finely and put them in a casserole with a heavy bottom.
Add the two different sugars, the wine, salt and pepper, stir and let it marinate for at least 2 hours (better overnight).
Put the pot on medium fire and let it cook for 1 hour, stiring every now and then.
Since the sugar will tend to caramelise toward the end of the cooking time, don’t forget to check the jam especially during the last 15 minutes, when most of the liquids will be absorbed.
Let it cool down and serve it with your cheese; I usually put one spoon of this jam in a small, cute container for each guest to invite people to use only a small amount to avoid to overwhelm their cheese flavor.
If you want to preserve it a little longer check grandma tips on the video!