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.