From the onion bulb (Allium cepa), originated in Central Asia and introduced to Europe by the Greek. We only use the Figueres variety, which is the local Catalan variety par excellance, standing out from the rest because of its pink color, and a sweeter, less acid taste. Identifying it is simple, since its shape is irregular and flatter than the other varieties.
We hand-peel the onions, cut them into slices, add sugar and cook them on a low flame until they are golden brown.
This is a very popular jam in catering, since it pairs so well with many dishes. From a goat cheese toast with onion jam on top, to foie, as well as with all sorts of grilled or barbecued meat, cod, white and blue fish.
Sizes: glass jars of 350 gr. and 1 Kg
“To make 100 grams of this jam we used between 100 and 110 grams of Onions”.