And the final requested recipe. This one is from: Executive Chef Staffan Terje, Scala's Bistro, San Francisco.
6 large onions, thinly sliced
3 cups sherry or red wine vinegar
3 cups sugar
2-4 bay leaves
20 black peppercorns, cracked (mixed ones work too)
Place all ingredients in a non-reactive, thick-bottomed pan over low heat. Simmer until almost all liquid has evaporated and onions are translucent. Set aside to cool. Place in sterilised jars and seal. Will keep for up to six months.
