Summary

Ingredients

• 4 onion (s)
• 0.25 liter ¼ red wine
• 0.25 liter ¼ port wine
• 1 teaspoon olive oil
• 1 handful sultanas
• salt and pepper
• sugar

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Instructions

1. A coated pan with a comfortable filling height that can be swiveled easily is required.
2. Heat the olive oil in the pan. Peel and cut the onions into thicker rings. Once the oil is sizzling comfortably, add the onion rings and a first pinch of sugar. The onions are now slowly translucent and soft, and the sugar is caramelized. Gradually add sugar, which you can caramelize while constantly swirling.
3. Put half of the red and half of the port wine into the pan and let it simmer until the liquid becomes creamy. Then add the second half of the wines and the sultanas. When the liquid has been reduced almost completely, the chutney is ready. Season to taste with salt and pepper.
4. Every good piece of meat, whether rump steak or kobefilet, can be flavored with this chutney without covering the meat taste.
5. Serving suggestion: pile a generous tablespoon on the meat and enjoy.
6. A variation for hotties: Moroccan onion chutney hot. In step 2, before you add the onion rings and sugar, add 3-4 chiles to the oil and let them flavor for 10 minutes. Then remove these chiles from the pan and continue with the basic recipe.