Caramelized Red Onion Chutney
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
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.
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.
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.
“Wonderful with goat’s cheese, on a pizza or in a quiche. It’s also great in a cheese toastie.”