1 red onion chopped50g butter
2tbsp brown sugar
1clove garlic finely chopped
1 tbsp chopped dill
100ml balsamic vinegar
2tbsp water
Saute onions & garlic in butter for 25 minutes until softened
Stir in dill and balsamic vinegar
Cook for further 10 minutes until liquid has reduced
Add water continue to cook until water has evaporated and the onions caramalised.
Leave to cool store in steralised jars for upto 3 months.
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