Onion chutney

1 kilo onions



125 g brown sugar
100 ml white wine
100 ml white wine vinegar (I used 50 ml white wine vinegar and 50 ml dark brown fig vinegar)

optional: red pepper, raisins, cinnamon.

Cut the onion in 'half moons'.



Fry the onion in olive oil for a couple of minutes and add 125 gram brown sugar. Simmer for 20 minutes with a lid on the pan. Stir every couple of minutes.



Add the white wine and vinegar and simmer for another 15 minutes with the lid on.



Add salt and black pepper, and - according to taste - raisins, fresh hot pepper (deseeded) or a little cinnamon.

Simmer without a lid until most of the liquid has evaporated.