Preserved onion jam

Finely chop the red or white onions, cook in the olive oil and half of the butter on a high heat

Once the onions have caramelized, add the rest of the butter, season, add a tablespoon of mixed herbs and add the brown sugar. Leave to simmer for 5 minutes.

Pour in the vinegar, followed by the white wine and leave to reduce without the lid so that the onion evaporates.

Then add the grenadine, mix well and cook on a low heat for about 30 minutes