Give it a try...... Hope y'all like it
3 tbsp plain yoghurt (low fat sort of works)
1 tsp mint sauce (any make)
1 level tsp sugar (increase at the end to taste)
1/4 tsp paprika ( definitely not smoked)
just under 1 tsp mango chutney (runny part)
2 tbsp water
3 fresh coriander  stalks and leaves (finely chopped)
Tiny pinch of turmeric (for those who like a bit of natural colour)

Note add a touch more sugar if you prefer and make a good 30 mins before use...... water is essential.
stops the gloopy viscosity that's never seen in resturants... go easy and use more if you prefer.

3 tbsp yoghurt
1 tsp mint sauce
1 level tap sugar
1/4 tsp paprika ( definitely not smoked)
1 tsp lemon juice
2 tbsp water
3 fresh coriander  stalks and leaves (finely chopped)

Note add a touch more sugar if you prefer and make 30 mins before use...... water is essential.
Use more if you prefer.

The variety of onion I'm using at the moment is the English grown 'Setton' ( Allium cepa ) which is described as having ... good strong flavour.
Years ago I think the general advice called for a Dutch variety but not exactly sure which type. Maybe the Setton could be a little too strong?

When making a small base (roughly 8 medium onions in size) what recipe would you use for the bagar? when is the best time to add to the base? anyone got a tried and tested method? also what not to do!

Heres the base  recipe I generally use, can anyone tell me if I'm going wrong.

Boil onions with good pinch of salt on high heat 1.5 hours
add half of a carrot (sometimes a similar amount of white cabbage)
4 cloves of garlic
1 inch of ginger
300 ml of veg oil
1 Tbsp of butter
half of green pepper
2 medium vine tomatoes
water
10 coriander stalks and leaves - I've left out the spice mix details because I'm sure it will be wrong.
All above ingredients added and simmered for a good hour before blending. This is then cooked until the oil rises which I seperate off for further use.

Thanks for the advice in advance

Thanks for the comments all.
I've boiled the onions for up to five hours on the stove and even slow cooked overnight and into  the next day until they turn an even golden brown. I pretty much turn these the same colour but it tastes a whole load better to me with less aftertaste. I must have made literally hundreds of 'OK' bulk batches in the past but maybe I've stumbled upon a taste that suits me? Read some years ago about skimming the bitterness off the top so I guess this is just taking it a step further/or perhaps too far?
Either way, I appreciate your feedback and thoughts.