mince meat`


1 tbsp Roma Olive Oil

4 Medium Red Onions (peeled and thinly sliced.)

125g/4oz Shamrock Brown Sugar

Pinch of Chilli Flakes

1 tbsp Rowse Honey

3 tbsp Red Wine

3 tbsp Red Wine Vinegar


  1. In a large pot, place onions and oil over a medium heat.
  2. Continue to stir contents, to move the onions around and prevent them from sticking.
  3. As onions begin to colour and soften (after about 3 minutes), add in 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 sterilized jars and store in the fridge for up to 4 weeks.