• 10 white onions
  • 3 litres water
  • 2 bay leaves
  • 1 sprig thyme
  • 2 cups Demerara sugar
  • 2 cups white wine vinegar
  • 1 cup olive oil
  • 1 cup white wine


  1. Peel and finely slice the onions.
  2. Add to a pan with the water and a bay leaf.
  3. Cover and simmer until the onions are very soft.
  4. Add the rest of the ingredients and cook over a low heat for 3-4 hours, stirring occasionally, until the liquid is reduced by about two-thirds and a jam-like texture is obtained.
  5. Remove the bay leaves and season with rock salt.