Caramelized Red Onion Chutney
“Wonderful with goat’s cheese, on a pizza or in a quiche. It’s also great in a cheese toastie.”
8 red onions 1 red chili 2 bay leaves .8 oz olive oil, like the mild Maine-ly Drizzle Picual Extra Virgin Olive Oil 5.3 oz brown sugar 5.3 oz balsamic vinegar, like the Maine-ly Drizzle 18 yr Traditional Balsamic 5.3 oz Maine-ly Drizzle Barrel-Aged Red Wine Specialty Vinegar
Preparation
Step 1: Cut your onions and chili into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.
Step 2: Once the onions are dark and sticky, add the sugar and the vinegar and simmer for 30 minutes or so, until the chutney is thick and dark.
Step 3: Pour the chutney into hot, sterilized jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavor.
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