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Recipe by Barney Desmazery

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1. Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
2. Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

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• Paul

  06 November 2007

  Paul rated this recipe

  

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• Gemma

  03 December 2007

  Gemma rated and commented on this recipe

  

  This is an amazing recipe which I've done a few times now. It's pretty easy, and the finished product is gloss and delicious. It is great with chicken liver pate.

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• phirefly

  21 December 2007

  phirefly rated and commented on this recipe

  

  I've made this twice and its a real winner. I've halved the quantities both times with no problems and upped the quantities of wine and vinegar because I've not used port. I'm looking forward to making the full quantity for Christmas complete with ruby port!

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• Zem

  03 January 2008

  Zem rated and commented on this recipe

  

  Got a jam pan for Christmas and wanted an easy but tasty jam/chutney to start with, this was perfect! Very yum, halved the recipe but don't think it'll be to long before I have to make some more.

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• Quentin

  13 May 2008

  Quentin rated and commented on this recipe

  

  My wife made this recipe the other day, but I promise I'm going to make it soon too............... We had it with baked camenbert (in the box) and warm freshly baked crusty bread. Oh and a crisp Chablis to wash it down with. Absolute heaven!

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• Foodlover

  14 June 2008

  Foodlover rated and commented on this recipe

  

  Really lovely although if you have a sweet tooth like me I would add a bit more sugar as i found it slighly vinegary but would definately make again

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• Barbara Burks

  06 July 2008

  Barbara Burks commented on this recipe

  This recipe is sooooooooooooooo delicious. I want to eat it with meat, poultry, cheese - can I eat it for breakfast??? I found it realy nice with ham and cheese toasties - spread it on to the sandwich before you put it in the toaster - carefull though, the marmalade gets really hot in the toaster. I have planned to make a couple of batches to sell at our fundraising day for Help For Heroes.

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• RDW

  10 August 2008

  RDW rated and commented on this recipe

  

  Hi The only comment I have is that it takes me about 1 hour and 40 to 50 mins to cook the onions down. Lovely.

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• Cooke179

  12 August 2008

  Cooke179 commented on this recipe

  THis is great. So tasty. Only one jar made it into cupboard. Everone kept eating it

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• Oli dude

  21 August 2008

  Oli dude rated and commented on this recipe

  

  Extremely Tasty! Especially nice with that little hint of chili goes well with loads of things, we had it with tofu, shame i din't have very many onions, otherwise i would've made a lot more!

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Ingredients

• 2kg red onions or regular onions
• 4 garlic cloves
• 140g butter
• 4 tbsp olive oil
• 140g golden caster sugar
• 1 tbsp fresh thyme leaves
• pinch of chilli flakes (optional)
• 75cl bottle red wine
• 350ml sherry vinegar or red wine vinegar
• 200ml port

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Difficulty and servings

Fills about four 500ml jars

Preperation and cooking times

Ready in 2¼ hours, plus cooling time

Vegetarian

Ingredients

• 2kg red onions or regular onions
• 4 garlic cloves
• 140g butter
• 4 tbsp olive oil
• 140g golden caster sugar
• 1 tbsp fresh thyme leaves
• pinch of chilli flakes (optional)
• 75cl bottle red wine
• 350ml sherry vinegar or red wine vinegar
• 200ml port

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