If you find yourself with too many onions (particularly red ones), this is a delicious way of finishing them off, and can then be used in loads of things, like making your own caramelised onion hummus, adding to anything with goats cheese in it, or spreading on anything else you’d like.
(makes 2 jars but can be easily doubled)
3-4 (red) onions
1/2 red chilli / 1 tsp chilli pepper flakes
1 bay leaf
15ml olive oil
100g brown sugar
75ml balsamic vinegar
75ml red vinegar
- Cut onions and chill into short, thin slices (a mandolin is perfect for this if you have one), and put into a pan with the bay leaf and oil. Cook gently over a low heat for about 20 minutes.
- Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
- Pour into hot, sterilised jars and let it cool. Let mature for a month or more if you can bear to wait that long.