This will keep in the fridge for a few weeks and is a wonderful accompaniment to paté, meat or used in a tart.
When you fill the jar(s) the butter will settle at the top which will help preserve the onions. This can be removed before use,
140g unsalted butter
1kg onions, finely sliced
2 tsp salt
1 tsp black pepper, freshly ground
180g caster sugar
110ml sherry vinegar
300ml red wine (doesn’t have to be anything special)
In a large saucepan heat the butter until it starts to bubble and brown. Tip in the onions, salt, pepper and sugar. Cook on the lowest heat until the onions become dark brown. This can take up to an hour.
Add vinegar and red wine. Cook for a further 30-45 minutes, stirring occasionally until it all becomes dark and the butter has separated from the onions.
Allow to cool completely before putting in the fridge.
Ingredients
- 1 kg onions sliced
- 150 g unsalted butter
- 2 tsp salt
- 1 tsp black pepper freshly ground
- 180 g caster sugar
- 110 ml sherry vinegar
- 300 ml red wine
Instructions
- In a large saucepan heat the butter until it starts to bubble and brown. Tip in the onions, salt, pepper and sugar. Cook on the lowest heat until the onions become dark brown. This can take up to an hour.
- Add vinegar and red wine. Cook for a further 30-45 minutes, stirring occasionally until it all becomes dark and the butter has separated from the onions.
- Allow to cool completely before putting in the fridge.
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