Fills about 4 500 ml jars Preparation Time: ready in 2 hours plus cooling time This recipe is vegetarian. Ingredients: 2 kg red onions or regular onions 4 garlic cloves 140 G butter 4 tablespoons olive oil 140 G golden caster sugar 1 tablespoon fresh thyme leaves a pinch of chilly leaves (optional) 75 CL red wine 350 ml sherry vinegar or red wine vinegar 200 ml port salt and pepper Method: Halve and thinly slice the onions then thinly slice the garlic. Melt the butter in a large saucepan over the high heat and then add the oil and stir for 1 minute. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilly flakes if you are using it and salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook and cover for 40 to 50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they are really soft and sticky and smell of sugar caramelising. They should be so soft that they break when they are pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft sticky onions so do not rush this part of the recipe. Pour in the wine, vinegar and port, simmer everything still uncovered over a high heat for 25 to 30 minutes stirring occasionally until the onions are a deep mahogany colour and the liquid has reduced by about 2 thirds. Its done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the mixture to cool in the pan then spoon into sterilized jars and seal. It can be eaten straight away. It will keep in the fridge for up to three months.