Serve is for 3 cups
Difficulty level: 1 out of 4
8 Ingredients
- 2tablespoons olive oil
- 1kilograms red onions, peeled, halved, and sliced
- 2/3 cup red wine
- 3tablespoons balsamic vinegar
- 3tablespoons white wine vinegar
- 6tablespoons light soft brown sugar
- 1 pinch sea salt (to taste)
- 1 pinch freshly ground black pepper (to taste)
Description
Serve these sweet, sticky onions simmered slowly in red wine with cheese, meatpâtés, or terrines. Add two teaspoons of chopped fresh thyme or rosemary leaves, or a pinch of chilli flakes, to the mix in step 2 for an added dimension of flavour.
Method
Step 1 of 3
Heat the oil in a preserving pan or a large heavy-based, stainless steel saucepan. Add the onions, the sea salt, and some freshly ground black pepper. Cook over a low-medium heat for about 30 minutes until the onions soften and turn translucent, stirring occasionally so they don’t catch and burn. Slow cooking is essential at this point, as this is where the delicious caramelly taste is developed.
Step 2 of 3
Raise the heat a little, add the wine and vinegars, and stir to combine. Bring to the boil, then reduce the heat, stir in the sugar, and cook on low heat, stirring occasionally, for a further 30–40 minutes until most of the liquid has evaporated.
Step 3 of 3
Remove the pan from the heat. Taste and adjust the seasoning as necessary (although the flavors will mature with time). Spoon into warm sterilized jars with non-metallic or vinegar-proof lids, making sure there are no air gaps. Cover with waxed paper discs, seal, label, and store in the fridge to allow the flavors to mature for 1 month. Keep refrigerated after opening.
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