5 kg brown onionsPeel and finely slice onions.
250 g Girgar butter
120 g honey
125 ml De Soto Sherry vinegar
50 g salt
Sweat with butter and salt until translucent then caramelise over a medium-high heat, stirring continuously (at least 40 minutes).
Add honey and vinegar when the onion becomes dark brown and continue cooking until it has taken on an almost jam-like consistency.
Suggestion: Serve quinelles of cold onion compote with slices of good quality chevre on thin croutons.