Onion marmalade

From issue #4.
Photography by Photography by Roberto Buzzolan.

    INGREDIENTS

    2 tablespoons olive oil
    4 medium onions, thinly sliced
    2 cloves garlic, crushed
    1 teaspoon salt
    juice of 2 oranges plus zest of 1 orange
    3 tablespoons sherry vinegar
    2 tablespoons sugar
    1⁄2 cup white sultanas

    METHOD

    Heat the oil in a sauté pan, add the onions and garlic, season with salt and cook with the lid on for 20 minutes or until tender.

    Add the remaining ingredients and simmer for another 10-15 minutes or until most of the liquid has evaporated. Taste for seasoning.

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