2 tbsp extra virgin olive oil
4 large Spanish onion cut into thin rounds
5 garlic cloves, crushed
¾ cup raspberry vinegar
½ cup honey
1 tbsp. cumin powder
2 tsp. good quality salt
In a large saucepan, sauté on a low/moderate heat, garlic and onions in olive oil, 10 minutes. Add the remaining ingredients and cook for 20 minutes or till onions are soft and liquid is absorbed.
Leave to cool and transfer into jars and refrigerate.