- 2kg red onions, peeled and thinly sliced
- 80ml olive oil
- 150ml red wine
- 80ml red wine vinegar
- 160g sugar
- 5g kosher salt
- 3g dried horopito pepper
- 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.
(Recipe from: Monique Fiso at the Food Show, Christchurch, 2020. Ingredients provided by New World.)