Peel, quarter and slice the onions. Add the oil and butter to a hot heavy-based frying pan or skillet. Cook the onions on quite a high heat setting until they have sweated down and become transparent.

Stir in the Balsamic Vinegar and the brown sugar, reduce the heat to simmer. Scrape up any onions that have stuck to the bottom of the pan. Put a tight fitting lid on the frying pan and allow the jam to cook down and become fragrant and a rich reddish-brown.

Adjust the seasoning to your preference of salt and pepper.

Great as a base for a curry, or on a pizza. We had a great pizza at the Mundy’s – with Asian Roast Duck on Onion Jam!