Caramelised red onion chutney intense and sweet2016-11-20
- Yield : 4 x 8oz jars plus a little bit.
- Prep Time : 30m
- Cook Time : 3:00 h
- Ready In : 3:30 h
Caramelised red onion chutney intense and sweet. This is delicious with cold cuts, sausages, burgers and especially cheese.
It is an easy recipe with very few steps. Just be careful not to let it catch on the bottom of your pan.
As with all chutneys they improve with time and the flavours develop. I recommend that you leave this for at leat 4 weeks.
It will look like a mountain of onions but don’t panic they will cook down a huge amount.
You do not have to have a maslin pan but it does help with liquid evaporation and a good maslin pan is a worthwhile investment.
A note about sterilising your jars. I use Milton tablets for mine followed by 15 minutes in the oven set at 75 Celsius.
As usual I have included images in the slider above to help you.
- 12 Large red onions thinly sliced.
- 1/2 of a teaspoon red chilli flakes
- 3 Bay leaves
- 40ml Olive oil.
- 250g Light brown soft sugar.
- 225ml Balsamic vinegar.
- 225ml Red wine vinegar.
Place a large deep pan on a moderate high heat. Add the olive oil and the sliced onions. This will take at least two and a half hours to cook down and all the liquid to evaporate off. Stir often to avoid the onions sticking to the bottom of the pan. This is especially necessary towards the end.
Once the onions are dark and little or no liquid remains add the vinegars and the sugar. Continue to simmer and stir until the chutney is thick and dark. This will take about 25 - 30 minutes.
Decant the chutney into hot sterilised jars and allow to cool. Store in a cool dark place for a month to allow the flavour to develop.