2 tbsp olive oil
400g red onions, chopped or sliced thinly
2 tbsp red wine vinegar
2 tbsp light brown sugar
1 sprig thyme, leaves
- Heat the olive oil in a frying pan and gently fry the red onions with the red wine vinegar for 30 minutes, turning regularly until softened but not coloured.
- Add the sugar, and cook for another 5 minutes until the onions are really tender. Add the thyme leaves and season to taste.
- Turn down to a very low heat and simmer to really soften the onions with the lid on for a further 10 to 15 minutes. Stir occasionally to prevent them sticking.
Note: If you double the recipe, it will take longer to cook using slow cooking method. To speed it up, turn the heat up, but you must keep stirring,