2kg red onions, peeled and thinly sliced
80ml olive oil
150ml red wine
80ml red wine vinegar
5g kosher salt
3g dried horopito pepper
Ingredients provided by:
Cook onions in olive oil until soft and almost to a ‘sec.
Combine wine and vinegar and reduce to one fifth of original volume. Add reduction to onions.
Combine sugar, salt and horopito. Add to onion mixture and cook low and slow for a further 30 minutes. Remove from heat and refrigerate until needed.