Perfect to stir through roast vegetables, top a pizza, or to put inside a tart
2 onions, peeled and halved
2 tablespoons olive oil
Generous pinch sea salt
1 teaspoon brown sugar
3 tablespoons Maccora Vinocotto
Place the onions into a large heavy based pan. Add olive oil, brown sugar and a generous pinch of salt. Cook onions over a low for about 20 minutes or until rich, golden and softened. Reduce the heat to extra low and add in vinocotto. Slowly cook for another 10 minutes – making sure to stir frequently to stop any bits sticking to the pan. Taste and adjust accordingly then remove from the heat.