400 gm onions (peeled weight) finely sliced
2 tbsp oil
3 sprigs fresh rosemary
Small clove of garlic finely chopped
225 ml white wine
3 tbsp wine vinegar
2 tbsp brown sugar
1 tbsp grated green ginger
Salt and pepper
Heat the oil in a heavy bottomed saucepan and add the onions, garlic and rosemary.
Cook over a medium heat, stirring frequently until the onions begin to turn brown (about 10 minutes).
Add the wine, vinegar, sugar, ginger, and salt and pepper to taste.
Simmer gently for 1 ¼ hours until most of the liquid has evaporated.
Remove the rosemary.
Store in a sealed jar in the fridge.
Can be served with crackers, on cheese or meat sandwiches, with fritters or cold meat, or with a curry.