Red onion and balsamic chutney
By: Lesley Waters From: Good Food Live
-
Red onion and balsamic chutney
- Prep time:
- 25 mins, plus cooling
- Cook time:
- 2 hrs
- Serves:
- 8
Add a delicious touch to cold meats and cheese with Lesley Waters's recipe for a rich, sweet onion chutney
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Ingredients
- 2 tbsp Olive oil
- 675 g red Onions, very thinly sliced
- 1 Bay leaves
- 1 tsp Thyme, leaves only
- 1 pinch black pepper
- 55g demerara sugar
- 3 tbsp Balsamic vinegar
- 150ml Red wine
- 1 Oranges, grated zest and juice
Method
1. Heat the olive oil in a large pan. Add the onions, bay leaf and thyme and season with salt and freshly ground pepper. Cover with a lid and cook over a low heat, stirring occasionally for 30 minutes or until the onions have softened but not coloured.
2. Stir in the sugar, balsamic vinegar, red wine and the zest and juice of the orange. Cook for a further 1 hour and thirty minutes, uncovered until no liquid remains and the onions are a dark rich red colour. Stir frequently during the last half hour of cooking to prevent the onions from burning.
3. Cool the mixture and then transfer to sterilized jars and keep in the fridge until needed.
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