Ingredients:
- 250 ml of dry white wine,
- 1 kg of red onions,
- 200 ml of white wine vinegar,
- 300 g of sugar,
- 2 bay leaves,
- Salt to taste.
Preparation:
- Cut the onions into slices and put them on a hot frying pan for 10 minutes,
- Combine salt, sugar and bay leaves.
- Cover them with water and bake for another 45 minutes, mixing them occasionally.
- After 45 minutes add vinegar and blend with white wine.
- Bring the mixture to boiling, raising the flame, then cook for 1 hour in low heat.
- Turn off the stove and remove the laurel leaves when the jam is dampened.
- Place jam in jars and store them in a cool place.
- To make the spicy jam add a handful of sultanas and a sprinkle of cinnamon.
