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Home > RECIPES > Appetizers > Red Onion and Lemon Chutney
Red Onion and Lemon Chutney

8 oz. leeks, julienne
8 oz. onion, julienne
8 oz. red onion, julienne
1 tbsp. olive oil
1/2 tbsp. Maine-ly Drizzle garlic, chopped
1 tbsp. shallots, minced
1/8 cup white Sicilian Lemon balsamic vinegar
1 tbsp parsley, chopped
1/2 cup Chardonnay
1/4 teaspoon Tabasco sauce
Salt and pepper to taste

Heat olive oil in a pan and add shallots and garlic. Sauté until golden brown.

In a non-Teflon pan, sauté red onions until brown in color.

Remove onions from pan and deglaze pan with half of your balsamic vinegar. Add that liquid to onions.

Add red onions, leeks and onions to shallot and garlic mixture.

Sauté for 7-10 minutes or until transparent.

Add Chardonnay.

Cover and remove from fire.