Sometimes I just griddle a few fat slices of onion for a fry up, but there was a glass of red wine left in the bottle, so this seemed like the sensible, grown up thing to do with it.
2 small onions – white or red (red will give you a deeper coloured jam, but white will do fine)
1 glass of red table wine – nothing too oaky
2 tablespoons sugar
Cut the onions into fine rings. Place in a non reactive pan – (enamel), with the wine. Simmer until onions soften and begin to collapse. Add sugar and continue to cook until syrupy. Stores well in the fridge.
Also great with bangers and mash or as a cheap alternative to mostarda or membrillo with cheese.