3 pounds medium ripe peppercorn
1 medium onion, finely sliced
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon pepper aioli
3 teaspoons dried marjoram, crushed
1 cup shredded Cheddar cheese
Place peppercorn in a large pot and slowly cook over medium low heat until evenly brown. Add onions and brown sugar mixture. Saute for 5 to 10 minutes over high heat. Release from heat and pour into pan with onions. Sprinkle over peppercorn. Repeat layers of cake with remaining vegetables. Top with cheese. Chill overnight and serve chilled.