- 1kg Red Onions
- 10gm Butter
- 50gm Olive Oil
- 3 Garlic Cloves
- 170gm Blueberries
- 2 teaspoons Pink Himalayan Sea Salt, Fine
- 1 teaspoon Cracked Black Pepper
- 60gm Rapadura Sugar or Coconut Sugar
- 50gm Rice Malt Syrup
- 2 Bay Leaves
- 1 Cinnamon Quill
- 90ml Red Wine Vinegar
Peel and slice finely the onions.
Peel and chop finely the garlic.
In a large pan, heat up butter and olive oil. Add onions and garlic for a few minutes until all translucent and then when they are starting to colour, add red wine vinegar to deglaze. Reduce to medium heat.
Add all remaining ingredients, stir in and reduce to low.
Let cook for 1-1.5 hours until onions are super soft and are almost braking apart.
Let cool down and put in clean jar. Keep in the fridge for a month, if it lasts that long!!!
Created by Chef’s Anne-lyse and Daniele.