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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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