• 350 g red onions
  • 25 g butter
  • 1 tblsp extra virgin olive oil
  • 8 floz red wine
  • 1 floz red wine vinegar
  • 1 tsp fresh thyme leaves
  • 1 dsp agave syrup (or barley malt, or brown rice syrup or honey)
  • sea salt
  • milled black pepper


  • Peel the onions, halve and silce in 1/4 inch slices. Melt the butter with the olive oil in a heavy based pot over a medium heat.
  • Add the onion and the thyme and allow to soften for 10 minutes. Add the red wine, wine vinegar and bring the mix to a gently simmer. Season with salt and pepper.
  • Place a lid on top and cook on a low heat for 45 / 50 minutes stirring occasionally. The liquid should have almost disappeared.
  • Check the seasoning and serve.