4 large red onions
1 clove of garlic
3 tablespoons of light muscovado (or brown) sugar
6 tablespoons of red wine vinegar
Get a large pan onto a medium heat, If you have a sauté pan with a lid this is your best option. Once the pan is up to temperature add a good lug of olive oil and get all the onion and garlic in, fry this gently for 4-5 minutes until the onions start to soften, then reduce to a low heat and cover them.
Continue to cook like this for about 15 minutes stirring occasionally so they don’t stick. Then add the red wine vinegar (I use a red wine vinegar with raspberry juice, for extra colour) and 2 tablespoons of muscovado sugar. Mix this together and cover again.
Let this simmer for 20-25 minutes, or until most of the liquid has disappeared, again stirring occasionally so nothing sticks.
Mix in the final tablespoon of muscovado sugar and cover for a further 10 minutes, at which point all the liquid should have disappeared – if not give it another few minutes.
When all the liquid has gone this can be served immediately with any hot meats (particularly wonderful with a plain rare steak) or allow it to cool and transfer it to a sealed container and store in your fridge to use cold on sandwiches, with cheese or pretty much any way you would normally use a relish.