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Melt 85g (3 oz) butter in a large
heavy-based pan. Add 500g (1 lb) finely chopped red onions and 6 finely
chopped cloves of garlic, and cook over very low heat for 45 minutes,
stirring occasionally. Stir in 2 tablespoons balsamic vinegar and 1
teaspoon Dijon mustard, and season with salt and freshly ground black
pepper. Cook for a further 10 minutes, stirring to break down the onion
mixture. Serve hot.
Serves 4
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