- For the marinade
- 60 grams sugar
- 3 peeled garlic
- 35 milliliters Red wine vinegar
- 35 milliliters balsamic vinegar
- 250 milliliters dry Red wine
- 2 sprigs rosemary
- 2 bay leaves
- 4 Juniper berries
- 3 sprigs thyme
For the onions, peel and cut them into thin rings or half rings.
For the marinade, melt the sugar over medium heat in a saucepan. When the sugar begins to brown, add the onions and the garlic cloves, sweat briefly and then pour on the vinegar and red wine. Add the herbs and simmer everything for 5-10 minutes.
Preheat the oven to 130°C (approximately 275ºF).
Fill a deep baking pan 1 cm high with warm water (approximately 1/2 inch) and place on the lowest shelf in the oven.
Remove the herbs and garlic cloves from the onion mixture and pour the remaining into glass jars. Close immediately and heat for 10 minutes in the oven. The cooking time begins when "pearls" form in the liquid. Then, cool the onions slowly and leave for about 2 days.
Serve with cheese and bread, as desired.