Preparation

1

Step 1

Peel the onions, cut into fine rings and sauté in a pan with oil for about 15 minutes.

2

Step 2

Add brown sugar, stir and simmer for another 5 minutes.

3

Step 3

Rinse the herb sprigs and shake dry. Add the port wine to the onions and stir.

4

Step 4

Continue cooking for about 30 minutes until the port wine has completely reduced. Pour in the balsamic vinegar. Season with salt and pepper. Simmer for another 5 minutes.

5

Step 5

Remove the herbs.

6

Step 6

Pour the onion mixture into the jars. Close with preserving ring, glass lid and preserving clips. Keeps in the fridge for several weeks.

For the recipe, you'll need:

Ingredients

Portions

15

Food

  • 1.0 kg red onions
  • 1.0 tbsp Olive oil
  • 80.0 g Brown sugar
  • 2.0 sprigs Thyme
  • 2.0 sprigs Rosemary
  • 750.0 ml Port
  • 80.0 ml Balsamic vinegar
  • Salt, pepper