Method
Step 1:
Heat the oil in a large saucepan and fry the onions over a low heat for 10 mins until softened but not browned.
Step 2:
Stir in 3 tbsp sugar, increase the heat and cook for 3-4 mins until the onions are browned, then add the remaining sugar and all the other ingredients.
Step 3:
Simmer gently for 10-15 minutes until the liquid has reduced and the mixture is dark and thickened.
Step 4:
Spoon into clean sterilised jars and seal with a vinegar proof lid. Store for up to 6-12 months.
Ingredients
- 3 tbsp Olive oil
- 1.5kg Onions (peeled)
- 300g Billington's Unrefined Dark Muscovado Sugar
- 200ml Red wine vinegar
- 3 tbsp Balsamic vinegar
- 3 Garlic cloves (crushed)
- 1 tbsp Wholegrain mustard
- Pinch Paprika
- Pinch Chillies (dried)
Utensils
- Saucepan
- Sterilised jars and vinegar proof lids
Recipe Reviews
Good recipe, really easy to follow. I had to cook mine a little longer at the final step. A little too sweet for my taste, next time I'll add slightly less sugar
Good recipe, really easy to follow. I had to cook mine a little longer at the final step. A little too sweet for my taste, next time I'll add slightly less sugar
Ingredients
- 3 tbsp Olive oil
- 1.5kg Onions (peeled)
- 300g Billington's Unrefined Dark Muscovado Sugar
- 200ml Red wine vinegar
- 3 tbsp Balsamic vinegar
- 3 Garlic cloves (crushed)
- 1 tbsp Wholegrain mustard
- Pinch Paprika
- Pinch Chillies (dried)
Utensils
- Saucepan
- Sterilised jars and vinegar proof lids