- 4 cups finely diced onion
- 3 cloves garlic, minced
- 1 cup balsamic vinegar
- 3 cups brown sugar
- 1 tsp salt
- Bring onion, garlic and balsamic up to a simmer. Cook uncovered, stirring occasionally for 15 minutes.
- Add brown sugar and salt and cook another 20 minutes, stirring often.
- Remove from heat, cool to room temperature and store, refrigerated, for up to 6 weeks.
- Need to test for acid/sweet balance (for chicken terrine accompaniment)
- Should be a rich brown colour