Caramelised Red Onions With Balsamic Vinegar

 It is a lovely Autumn day here and since the ending of daylight savings, it feels like winter is coming. The garden it almost at an end, with few things left for picking. The onset of shorter and cooler days, one begins to think of comfort food. I came across this recipe for Caramelised Onions. It is not the way I have always make mine, but sometimes it is worth trying something new.

Caramelised Red Onions With Balsamic Vinegar
1kg red onions peeled and sliced
1 1/2 cups water
1/3 cup balsamic vinegar
1/3 cup soft brown sugar
2 bay leaves
salt and freshly ground black pepper to taste
Method
In a wide based fry pan that has a tight fitting lid. I used a large copper saute pan.
Add the onions, cook gently for around 5 minutes stirring occasionally. Add all other ingredients, stirring until onions are coated. Place the lid on the pan and gently cook for around 40 minutes, stirring occasionally to make certain they are not sticking to the bottom of the pan. 
Bottle in hot sterilized bottles.
I got 5 300ml bottles out of making double quantity of the recipe. I used Mason Jars and placed them in a water bath, slowly bringing it to the boil and boiling for 10 minutes. Although the vinegar and sugar should preserve the mixture, vacuum sealing the jars will ensure a long shelf life. Once opened, keep in the refrigerator. Absolutely delicious!