ONIONS DON’T MAKE ME CRY or rather
RED TROPEA ONIONS JAM
2,2 pounds red Tropea onions thinly sliced
100 pounds sugar
Put the thinly sliced onions in a large bowl with cold water and with one lemon juice and let them there for one nigh long.
Then drain them carefully and put them on fire in a large non-stick pot with sugar and the other lemon juice.
Mix and make everything boiling with lid on a very slow flame for at least 4 hours, mixing every once in a while because the jam could stick during cooking.
Once the jam is ready, put it in jars when it is still very hot. Close the jars tightly and put them upside down on a wooden surface until they are cooled.
Then start the pasteurization process putting the jars (this time not upside down) in a large pot and cover them of water that you will slowly make boil. From the boiling point, let them there for more or less 20 minutes. If the pasteurization process has not been successful just repeat it.
Keep the jars in the dark.
This jam is perfect with red meat, seasoned cheeses and piadina romagnola.