14 oz (400 g) baby onions, peeled
2 small pieces of orange rind
14 fl oz (400 ml) red wine vinegar
8 tbsp cane sugar (white, demerara or soft light brown)
Place half the onions in a single layer in a wide, fairly shallow flameproof casserole dish, half in another, similar casserole dish. Sprinkle both with a little salt and add 5 fl oz (150 ml) water, 7 fl oz (200 ml) vinegar and a piece of orange rind to both batches. Heat to boiling point, cover and cook over a low heat for 10 minutes.
Sprinkle half the sugar over each hatch of onions, stir, replace the lids and simmer very gently for 10 minutes more or until the liquid has almost completely evaporated and the surface_of the onions is glazed and glossy.