* 1.5kg Red onions, thinly sliced
* 2 tablespoons Olive oil
* 100g golden Caster sugar
* ½ teaspoon Chilli flakes, a few sprigs of Thyme
* 300ml Red wine vinegar
* 1 glass Red wine
* ½ glass Port

===Method===
* Heat the Oil in a large heavy based pan.
* Cook the Onions really slowly over a low heat for 30 minutes or until they have softened so much that they have become caramelized.
* Add the Sugar, Chilli and Thyme and cook for a further 10 minutes.
* Pour over the Wine vinegar, Red wine and Port and Simmer, uncovered for 20 minutes, stirring every so often.
* You want the Onions to become a deep red colour and there to only be a small pool of liquid floating around the bottom of the pan and when you draw a wooden spoon through the Jam a path clears before filling again with syrupy juices.
* Cool the Onions in the pan then fill Sterilised Jam jars with the mixture.
* It can be eaten straight away but tastes really great when it has had a couple of weeks to mature.
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