1 tablespoon olive oil
1 pound of red onions, thinly sliced
3 tablespoons sugar
3 tablespoons cider vinegar
1/4 teaspoon salt
dash of sherry, port or red wine
Heat a non-stick pan over medium heat for 1 minute, then add olive oil. When oil is hot add sliced onion. Stir the onion to coat in the oil and reduce the heat slightly. Place a layer of greaseproof on top of the onion (this prevents the moisture evaporating and reduces the cooking time) and cook 15 minutes or until very soft, stirring occasionally. Stir in sugar, cider vinegar, alcohol and salt. Reduce heat to low and simmer 5 minutes longer. Transfer onion relish to medium bowl; cover and keep warm.
This makes enough for four.
* I like to double the quantity and save any unused relish in a sterilised screw-top jar, for adding to sandwiches, or serving with cheese when I have guests.