google advert left column 1
Ideal with local English cheeses, grilled goats cheese or baked hallomi.
2 large red onions (about 550g) thinly sliced
2 teaspoons olive oil or butter
120g brown sugar
125 ml red wine vinegar
50ml (about 3 tbsp) balsamic vinegar
salt and freshly ground pepper
In a large, non reactive saucepan, heat the oil or butter. Add the red onions and 2 tablespoons of the brown sugar and cook over moderate heat for about 25 mins or until the onions begin to caramalise.
Stir in the vinegar and the rest of the sugar, increase the heat and stir often, until most of the liquid has evaporated, about 15 minutes.
Season to taste with salt and pepper and pot in sterilised jars.
Keeps for 3 months.