preparationIn a large saucepan warm olive oil over medium high heat, add the sliced onions and cook for 7 minutes, or until soft. Add the salt, sugar and star anise. Stir frequently to dissolve the ingredients and cook for another 7 minutes.
Add the vinegar and brandy and bring to a boil. Reduce the heat to simmer and continue to cook for another 20 minutes, stirring frequently, until the mixture has thickened. Stir in the thyme and the freshly grated nutmeg. Serve warm or at room temperature.
Note: The mixture can be stored in the refrigerator for up to 1 week or frozen for up to one month.