First, preheat and spray your slow cooker. Secondly, in go the sliced brown onions (for an even easier ride, use a kilo of frozen onions from the supermarket, but factor in the extra liquid from the ice). Next, in goes a splash of balsamic vinegar - but not too much - and then stir in about a tablespoon of brown sugar and some salt and pepper. Turn the slow cooker on low overnight, or for about 8 hours. You may wish to cook the onions for a final hour on high with the lid off to reduce any excess liquids.
Done! And delicious!
You can jar and / or freeze extra portions, and enjoy this tasty condiment in savoury tarts, salads and more! I used mine in the olive, onion and thyme filo tarts served at our launch party.
This is an easy and no fuss way to make a great pantry staple! Enjoy!
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A postscript to this post - inspired by a recent visit to the new wine bar at David Jones in Sydney - try using peeled whole baby onions instead, which can be enjoyed on a ploughman's platter or tasting plate.
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