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This recipe gives a wonderful accompaniment to so many dishes, and is a wonderful ingredient for so many more. It can be used as a shorctut to red wine sauce and similar, used as a glazing ingredient for roast meats, or just on its own with meats, pates, and cheeses or even on sandwiches.
Ive made a batch of this recently and am going to give it away to lucky people as xmas gifts, which im sure will be well received. Once tried, never forgotten
It does however take some time to make. But don't be put off by that - the wait is very much well worth it. The only downside to this dish is the potential crying session in preparation due to the onions.
You will need:
1.5k of red onions thinly sliced
4 cloves of garlic, thinly sliced.
Heavy pinch of rock salt
5 bay leaf
Half a handful of rubbed thyme & rosemary
Black pepper
120g of soft brown sugar
80ml of wine vinegar
2 table spoons of dry sherry
400ml of red wine
100ml of port
120g of pitted chopped prunes
Add onions to the pan e to begin with on a low heat, stirring occasionally. They should soften nicely and when they begin to stick slightly, it shows the sugar is releasing from the onions. At this point add the vinegar, sherry salt, and sugar. When the liquid has turned to a syrup, add the herbs, garlic, bay leaves and prunes and the wine. Simmer stirring occasionally for 2-3 hours.
Allow to cool & store in a kilner jar. Keeps for up to 2 months dry, or longer refrigerated.
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