Recipe by Doreen Randal

Delicious with grilled meat, chops, steak, sausages etc. Great for barbecues.

Ingredients Nutrition


  1. Combine all sauce ingredients and cook over medium heat for 30 minutes or until tender and pulpy.
  2. Rub through a sieve with a wooden spoon to get out as much liquid as possible. Peel onions and put in a heavy-based sauce pan.
  3. Add the sauce and remaining ingredients and just enough water to cover the onions.
  4. Bring to the boil, stirring.
  5. Reduce heat and simmer uncovered for 1 hour or until the onions are tender.
  6. Remove the bouquet garni.
  7. Season to taste adding a little sugar to counteract the acidity.
  8. You can serve this hot, but it is better to let it cool, that lets the flavour come through.

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