Peel and cut the onions in two, lengthwise.

Slice them thinly and cook them in preheated pan with sunflower oil till translucent.

Reduce heat to medium-low, add brown sugar and balsamic vinegar, cook for ten minutes stirring often till onions are brown and soft.

Add the rest of the ingredients, reduce heat to low and let simmer till all liquid is gone stirring once in a while (45 minutes, more or less).

Remove the cloves and put hot in small mason jars (jam type), seal covers and let cool down completly before storing in fridge.

Can be preserved for up to three months.

Enjoy!