A triple boil-down before the sugar and vinegar are added makes the onions extra soft. Choose a lightly hopped beer that's rich in malt and not too bitter.
1kg white or red onions
1 tsp salt
500g Australian-brewed IPA beer
2 tsp hot paprika
2 tsp tomato paste
50g brown sugar, or to taste
2 tsp vinegar
10g unsalted butter
1. Peel and slice the onions and place in a deep saucepan with the salt. Add the water, stick the lid on and bring to a fierce boil. Cook on high for 10 minutes, as the boiling, salt and steam will help to quickly soften the onions, then remove the lid and cook until the water has almost evaporated.
2. Add 250 grams of the beer and cook on high with the lid off until the liquid has evaporated, then add the remaining beer and repeat. Finally, lower the heat, add the paprika and tomato paste and simmer for a few minutes, then add the sugar, vinegar and butter and simmer until thickened.
This recipe goes with Dan Lepard's cheddar, onion and almond tart