Remove the root end from the garlic cloves, smash and peel. Roughly chop and set aside.
Trim off the woody tail from the red chilli. Cut in half lengthwise, and scrape out the seeds and spongy rib, set aside.
Top and tail the red onions, cut in half and peel. Slice thinly lengthwise.
Over a medium heat, sweat the onions with the salt in the olive oil until soft and translucent. Add the chopped garlic, chilli and bay leaves, and cook out for about 2 minutes.
Turn up the heat to medium high, and add the demerara sugar. Stir constantly so that it doesn't attach.
When the sugar begins to bubble, add the balsamic vinegar and allow to boil off.
Remove from the heat, and pack into a jar. Leave to cool completely before putting the lid on and refrigerating.
Alternatively, you can tightly pack the jars, and sterilise the filled jars in a water bath for 30 minutes. The sterilised jars of onion marmalade will keep for 6 months in a cool cupboard.
«This red onion chutney will keep in the refrigerator for about two weeks.»