I adapted this recipe from the one in the Eden cook book.
1½ kg red & brown onions
1 clove of garlic finely chopped
4 tbsp sunflower oil
300g brown sugar
2 tsp salt
2 tsp white pepper
4 tbsp of white wine vinegar
1 tbsp balsamic vinegar
1 tbsp runny honey (optional)
Dash of vermouth or white wine (optional)
Peel and slice the onions thinly.
Heat oil in sauce pan over moderate heat, add onion and stir well. I also place a disc of grease proof paper over the onions in the saucepan lightly pressed down as it helps them sweat and soften. Replace pan lid and cook gently for 10 mins.
Add the remaining ingredients, cover, reduce heat and cook for another 40 mins. Stir from time to time to prevent sticking.
Remove the lid and cook for a further 30 mins, stirring regularly.
While the onions are working their magic, wash the jars and lids and place them on their sides in a preheated oven 150°C for at least 10 mins.
Carefully remove the jars and the lids. Then fill the jars with the onions mixture and seal the jars.