Balsamic, caramelised onion jam
4 Large red onions, sliced finely
½ cup brown sugar
100ml olive oil
3 Tbspn balsamic vinegar
1. On a low heat, sweat onions down until all of the liquid has gone and the onion is translucent, you don’t want any colour on the onions.
2. Add your sugar and balsamic and keep cooking on a really low heat until the sugars have caramelised and the onions are brown and sticky, usually takes a couple of hours in total.