Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I made this one up one day after looking at a couple of similar recipes. We just love this with cold meat and on sandwiches. It is like caramelised onions, only better! A food processor is really handy for this recipe.

Ingredients Nutrition


  1. Put oil in bottom of cold, large saucepan and set on moderate heat.
  2. Add onions and cook until they begin to soften, 30 - 40 minutes.
  3. Add sugar and stir until dissolved.
  4. Simmer on low heat, uncovered for 20 minutes, stirring occasionally.
  5. Add vinegar and thyme, salt and pepper and cook until onion is caramelised completely and has thickened, approximately 45 minutes.
  6. Cool and store in sterilised jars.
  7. Will keep for several weeks.
Most Helpful

5 5

I made this today as I had my preserving pan out for my own onion confit and chutneys! I will report back in a week, if I can wait that long, after it has mellowed a bit and award stars! It looked great, and the smell was enticing, and I cannot wait to try it next week! I took a photo before I finished bottling it, as you can see, the colour is lovely and rich due to the balsamic vinegar. As I was making lots of my own preserves, I halved the quantities. I used fresh thyme from the garden. Made for Aussie/NZ IT tag game. FT:-) FIVE stars added on the 17th September - Gorgeous - eaten with cheese on toast for tea tonight! Thanks! Mellow and just as it should be!

4 5

Easy to make and goes well with a platter of cheeses & meats. I made it about a 2 months ago and we are down to our last jar. Excellent way to use up excess onions that you've grown at home. P.S. Wear snorkling goggles