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Easy
By Richard Whittington and Martin Webb
Published 1995
This delicious relish goes well with pates and cold meats.
Peel the onions, then cut in half lengthwise. Place cut sides down and slice very thinly from top to bottom.
Melt the butter over a low heat, then add the onions. Stir to coat, and sweat gently until collapsed, stirring frequently. Increase the heat to medium and, stirring constantly, take the onions to a golden brown.
As they start to darken further, add the sugar, red wine, sh