Confiture d’Oignons from A Table in Provence by Leslie Forbes

Ingredients

• 1 tsp/5 ml cinnamon
• 1 tsp/5 ml cayenne pepper
• 1 tsp/5 ml syrup from preserved ginger (optional - or use a little extra honey)
• ½ tsp/2.5 ml salt
• 4 oz/100 g good tomato coulis
• 3/4 lb/350 g white sugar
• 4 tbsp/60 ml strong-tasting flower honey (acacia lavender etc)
• ½ pt/300 ml water
• juice & half grated zest of 1 lemon
• 2/3 pt/350 ml sherry or white wine vinegar
• 1 lb/500 g cooking apples, peeled, cored & diced
• 3 lb/1.5 kg small onions, sliced lengthwise finely