I tried out a little experiment recently and it worked well, so here it is for your enjoyment.
Caramelised Red Onion Chutney
half a dozen red onions
2 bottles red wine vinegar
lots of golden unrefined sugar
1- top-and-tail the onions, peel them, then halve them.
2- slice the onions width-ways.
3- place onions in a pan over a high heat. The onions should completely cover the base of the pan to a depth of at least 1inch.
4- add a little sugar the the onions, enough that after stirring each piece has a very slight coating- continue to heat and stir as the sugar bubbles and the onions turn translucent.
4- before the onions start to brown off, add the vinegar; just enough to cover them.
5- turn down the heat, add about a cup of sugar, stirring continuously.
6- continue to stir, adding a little more vinegar if the chutney becomes too dry.
7- once the chutney is thick and gloopy, spoon into sterilised jars, seal and store for at least 1 month, preferably 6 weeks or more, before eating.