mince meat`


1 Tablespoon Olive Oil

4 medium Red Onions (peeled and thinly sliced.)

125g/4oz Shamrock Brown Sugar

Pinch of Chilli Flakes

1 Teaspoon Honey

3 Tablespoons Red Wine

3 Tablespoons Red Wine Vinegar


1.In a large pot place the onions and the oil over a medium heat.

2.Continue to stir the contents to move the onions around and prevent them from sticking.

3.As the onions begin to colour and soften (after about 3 minutes) add in the brown sugar and continue to stir.

4.The sugar will begin to soften and will coat all of the onions.

5.Allow the softened sugar to come to the boil gently.

6.Next add in the chilli, honey,  red wine and red wine vinegar.

7.Allow the mixture to come to the boil and then simmer for about 10-15 minutes or until all of the liquid has evaporated. 

8.Make sure that you stir it occasionally to prevent anything sticking to the base of the pot.

9.Transfer to clean sterilised jars and store in the fridge for up to 4 weeks.