These sweet glazed onion wedges make an ideal accompaniment to spicy barbecued meat dishes.
Peel the onions and cut each one into 6 wedges, keeping the root intact.
Heat the honey in a pan, add the onion wedges and ginger and cook over a low heat until lightly caramelised. Pour in the vinegar and stir gently to release the caramel, then dilute with the water. Simmer over a low heat until the onions are very tender and the liquid has totally evaporated. Season to taste and serve.