• ½ c oil
• 1 kg onions thinly sliced on the grain
• 1 tbsp finely chopped garlic
• 1 ½ tbsp finely chopped fresh thyme leaves
• A pinch of chilli flakes
• ¼ c balsamic vinegar
• ¼ c brown sugar
• 1 c water
• Salt and freshly ground pepper to taste

Mix all the ingredients except the salt and pepper in a large heavy based pot and place on a low heat.

Stir occasionally, cook over a very gentle hear for 1-1/2 hours until the onions are a deep brown colour with a slightly jammy consistency.  Add a little more water during cooking if needed to prevent the mixture sticking to the base of the pot.

Cool, place in clean jars and refrigerate until needed.