- 2 brown onions sliced
- 100g unsalted buter
- 5tbs honey
- 100ml white wine
- 50ml sherry vinegar or balsamic vinegar
Melt butter over low heat – add onion and cook for 10 minutes, add honey and wine and cook for about 30 minutes over very low heat, stir occasionally until soft and jam like. Stir in the sherry vinegar and season to taste with salt and pepper. Will keep refrigerated for up to one week or in a sterilized jar for up to 1 month.