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Marmellata di Cipolle | Onion Jam

Pragmatic recipe
marmellata di cipolla

Marmellata di Cipolle

Yes, this marmellata can be served with seasoned cheese. But please don’t limit it to this pairing. It is excellent on toast, with white and pork meat and in yogurt.

  • Prep Time 15 Minutes
  • Cook Time 45 Minutes
  • Total Time 60 Minutes
  • Serves 4 People
  • Calories 525 kcal


  • 1 kg of onions
  • 300 grams grams of sugar
  • 200 ml of white wine
  • 1 glass of brandy
  • 1 bay leave
  • A pinch or salt


  1. Peel the onions thoroughly
  2. Slice the onions and transfer them in a bowl
  3. Add all the other ingredients
  4. Mix and cover with cling flim
  5. Leave it sitting in the fridge for at least six hours
  6. Remove the bay leaf
  7. Transfer the mixture to a pot
  8. The marmallata simmers for about 40 minutes
  9. Sterilize your jars before adding he marmallata


Marmallata may be a confusing name. It is different from the English marmalade. There is no citrus fruit involved. It is though neither a jam since it does not contain fruit. Nor a jam. And chutney does not cover our creation since it is not savory. Let's stick with marmallata and be happy, ok?What onion to use? Italians use the red Tropea variety. They are sweet by nature. But any kind of onion does the trick. Sharper varieties may need more sugar.Talking about sugar. We used caster sugar. Cane sugar or panela are fine. Don't forget to mention it when serving guests.About the white wine. Use decent wine. We used Yrnm zibibbo wine by Aziende Vinicolo Miceli.Instead of brandy, cognac or armagnac are more than fine. Aged rum does give the recipe a particular touch. Though maybe it is just a little over the top. 

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