red onion marmalade

50g butter
800g red onions, thinly sliced
2 tbsp demerara sugar
salt and freshly ground black pepper
50ml balsamic vinegar
½ bottle red wine
few sprigs of thyme, leaves stripped

Melt the butter in a large pan and add the onions and sugar. caramelise the onions over a moderate heat for 20 minutes, stirring occasionally to prevent catching. onions should now be much reduced and be taking on a nice brown colour.

Add the thyme leaves, season and cook for a further 5 minutes, stirring occasionally.

Add the red wine and cook until wine is reduced, stirring as necessary until the mixture becomes syrupy.

Add the balsamic vinegar and reduce.