Remove the skin from the onion and cut into quarters. Small onions whole. Sauté all in olive oil over medium heat, stirring, in a wide frying pan until they begin to set. Add the paradeis pulp and vinegar, pour in port wine and clear soup, and season well with salt and freshly ground pepper. Simmer uncovered over low heat until the onions are soft. They should float in a syrup at the end. Cool the lot and season last with soy and Worcestershire sauce.
Goes well with fried fish (roast beef, poultry) but can be served very well with bread as an entrée.
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