Sugar is the secret ingredient you need to speed up the process of cooking down those onions. Plus ... you can deglaze the ...

4 Thinly slice an extravagant amount (they cook down) of onions and slow-fry ... 9 Empty a bottle of red or rosé wine into a saucepan. Sweeten well with sugar and add a cinnamon stick and the ...

Place over a medium heat and stir until the sugar is dissolved. Bring to a simmer, then add the onions or shallots and cook for 6–7 minutes, or until they are just tender but still hold their shape.

Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside. Pack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with ...

To make the picked onions, peel and very thinly slice two red onions. Heat the white wine vinegar, sugar and salt over a medium heat until the sugar dissolves. Pour the mixture over the sliced ...