Onions are super-sweet when caramelised in this recipe, and adding a little hit of vinegar makes them irresistible. They work perfectly as an accompaniment to off al such as calves’ or lambs’ liver and gamey meats such as venison or even kangaroo. I also like to serve them alongside grilled or roast chicken or meaty fish such as blue eye trevalla and monkfish. 1. Preheat a fan-forced oven to 180°C. 2. Place a shallow, heavy-based, ovenproof frying pan or enamelled cast-iron casserole over medium heat and add the olive oil and onions and cook, stirring occasionally, for 4–5 minutes or until golden brown all over. Season with 1 teaspoon sea salt and a little pepper. Remove the onions from the pan and set aside. 3. Wipe the pan clean and return it to medium heat. Add the sugar and melt for 4 minutes or until golden. Pour in the vinegar and stir once or twice until the sugar dissolves. Simmer for 10 minutes or until reduced by two-thirds. Add the butter and water, then bring to the boil. Add the onions, thyme and bay leaves to the pan and gently stir, coating the onions in the syrup. 4. Transfer the pan to the oven and roast for 20 minutes, stirring once during this time, or until the onions are tender and you can press the tip of a small knife into them with no resistance. 5. Scatter with extra thyme sprigs, if desired, and serve.