Balsamic Caramelised Onions

Put all the ingredients apart from the vinegar in a slow cooker - or a very low oven or aga (50degreesC)

Let it cook all day - and all night if it needs it - untill the onions are soft and dark brown and reduced. If it is crisping the heat is too high. You may need to stirr it occasionally - but i usually just leave it.

Cook for the last half hour without a lid - to help it dry out a bit.

Stirr in the balsamic vinegar. Done!

I serve this with Lamb or Beef - but I also keep pots of it in the freezer to top homemade bread - or to put on puff pastry with brie.