Serve hot or cold. Will keep well in the fridge in a sealed container.
2 tablespoons of Extra Virgin Olive Oil1kg of Red Onions, peeled, halved and thinly sliced2 large ripe tomatoes (de-seed and discard seeds) chop the flesh finely(in place of tomatoes a Quince, peeled and finely chopped works well)3 tablespoons of Vinegar. Balsamic or Red Wine or Cider3 tablespoons of Red Wine3 tablespoons of Brown sugar1 tablespoon of Honey (optional)Fresh Thyme Leaves, roughly chopped
In a heavy based fry pan heat the olive oil and add the onions and cook on a gently heat for about five minutes to soften and colour.
Add the chopped tomatoes or quince, Stir through the onion thoroughly and continue to gently bubble for another 5 minutes.
Add the Vinegar, Red Wine, Sugar (and honey if using) and stir through.
Continue to gently bubble away. Stir from time to time.After about 30 minutes the onions mixture will have deepened in colour, the liquid boiled away and start to become jam like and glossy.
When thick, jam like and glossy add the fresh thyme and stir through and it is ready to use.I usually cook this all up for anything from 45 minutes to an hour to get the depth of colour and flavour.
Ideal to use as a canap:
Lightly toast some baguette bread rounds, top with Billawara's Fromage Frais and finish with a spoonful of red onion marmalade and maybe a small basil leaf. Couldn't be easier!