Peel and quarter the onions. Cut the peppers in half, remove the stem and seeds. Cut into strips. Chop the ginger into small pieces. Put the onions in a large saucepan and pour in the wine. Let it boil at low temperature. Add honey, pepperoni, sugar, ginger and salt. Stir well and add 2 liters of water. Heat. Lightly do at low temperature for two and a half to three hours, until the chutney begins to caramelize.
Cool. Keep in the refrigerator.
Pair with cold roast pork and poultry.
Tip. And now for an onion toast recipe for onion lovers: slice four medium onions into narrow rings. Cut four slices of toast crosswise, spread with butter and cover with onion rings. Spread 2 tsp mayo on each and sprinkle with freshly grated pecorino. Place in a 220 °C oven and bake until the cheese is golden. Serve immediately.