Onion Marmalade

• 4 lb. onions, cut into very fine rings
• 2 tablespoons of the blandest cooking oil
• 1

This sauce is superb with grilled lamb or game. Or even a grilled poussin. Make a lot because it keeps well.

Fry the onions in the oil with lots of black pepper until they turn golden but not burnt. Add the sugar and vinegar and continue cooking until the onions begin to caramelise or get sticky and solid like jam - about 45 minutes. Serve hot.