Take two kilos of red onions …
Squeeze them into your pan with some sugar and garlic and chilli flakes (top tip: make sure your biggest pan is big enough for two kilos of chopped onions BEFORE you start. This is what 2/3 of two kilos of onions looks like. Ahem. Fortunately it cooks down and you can add the rest later)
Cook them down. Don’t listen to the recipe that says this take 40-50 minutes – this is a LIE. It’s more like four hours. One of those recipes that’s only justified if you’ve got a Rayburn that’s on all the time anyway
Add some red wine and vinegar and cook some more until it is almost but crucially not quite gone.
And there’s STILL loads of red onions left… suggestions?