1 kg shallots or other small onions (the best are what we call cipolline), peeled

3 dl red wine

1 dl water

1,5 dl red wine vinegar

2 bay leaves

grated peel from 1 lemon

3 ss sugar

1/2 ts salt

Bring all ingredients to a boil. Reduce the heat and simmer til the sauce becomes thick and syrupy (1 – 1 1/2 hours).