Red Onion Marmalade

Heat 50ml of olive oil in a large frying pan.  Add 2 finely sliced large red onions, a finely chopped red chilli and a clove of crushed garlic.  (Do be sure to wash your hands very thoroughly after chopping the chilli.)  Fry gently until the onion is very soft and slightly caramelized (but not burnt!) - about 20 minutes should be enough but the longer and more slowly they cook the better the end result will be.  Add 150g soft brown sugar, 75ml red wine and 75ml red wine vinegar.  Bring to the boil, then simmer until most of the liquid has evaporated and it becomes the consistency of jam.  It will thicken further when cold.  Allow to cool slightly then scoop into sterilised jars and seal.

This can be eaten straight away or it will keep in the fridge for up to a month if properly sealed. 

Perfect with cold meats and cheese.