INGREDIENTS:
- 1 kg onions
- 3 tbsp olive oil
- 0.25 tsp salt
- 2 pinches of freshly ground pepper
- 6 tbsp fine brown sugar
- 200 ml red wine
- 3 tbsp balsamic vinegar
- 3 tbsp white wine vinegar
METHOD:
Peel, halve, and thinly slice the onions, having cut off the stems. Heat the oil in a large pan and add the onions, salt and pepper. Sauté the onions over a medium heat for about 30 minutes or until tender. Add the wine and vinegar and allow to boil. Reduce the temperature, add the sugar and simmer for 30–40 minutes or until most of the fluid evaporates. Put the jam into jars and seal. Store in a dark and cool place once the jars are cool and allow to sit for at least one month before using.
