Caramelized Red Onion Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 9 medium onion (s), red
- 2 shallot (s)
- 1 chilli pepper (s), red, dried
- 270 ml balsamic vinegar
- 50 ml red wine vinegar
- 220 g suar, brown
- 1 stick cinnamon
- 2 bay leaves
- 1 sprig rosemary
- some olive oil for frying
Print Recipe
Pin Recipe Instructions
- Peel the onions and shallots and cut into thin slices. Pluck the rosemary needles from the branch and chop finely. Heat the olive oil in a large pan and fry the onions and shallots over a gentle heat until they have completely lost their shape and are lightly browned (takes about 30 minutes).
- Add the bay leaves, cinnamon and rosemary and fry for a few minutes. Crumble the chilli pepper and add. Then add the two types of vinegar and sugar and let everything simmer over the lowest heat for about 1 hour until the whole thing is extremely thick to jam-like.
- Carefully sterilize the jars and their lids with boiling water and pour in the hot mass, screw the jars shut and immediately turn them upside down for a few minutes. Let rest in a dark and cool place for about 6 weeks.
- The chutney goes very well with pan-fried foods such as steak or cheese.
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