Soft, sticky onion marmalade - great with pâtés and terrrines, meats or cheese.
What you need:
2 tbsp. extra virgin olive oil
1kg red onions (approx. 6), peeled, halved and sliced
Sea salt and freshly ground black pepper
150ml red wine
3 tbsp. balsamic vinegar
3 tbsp. white wine vinegar
6 tbsp. light soft brown sugar
What you need to do:
Heat the oil in a large pan. Add the onions, a pinch of salt and some pepper. Cook over low to medium heat for about 30 minutes until the onions soften and turn translucent, stirring occasionally so they don't catch and burn. Slow cooking at this point is essential as this is where the delicious caramel taste is developed.
. Raise the heat a little, add the wine and vinegars and stir to combine. Bring to the boil and then reduce the heat. Stir in the sugar and cook on a low heat, stirring occasionally for another 30-40 minutes until most of the liquid has evaporated.
Remove the pan from the heat. Taste and adjust the seasoning as necessary, although the flavours will mature with time. Spoon into warm sterilised jars with non metallic or vinegar proof lids, making sure there are no air gaps. Store in a cool dark place for at least 1 month to allow the flavours to develop.
. Serve with cheese for a delicious snack or on top of grilled meats - refrigerate after opening and use within 3 months.