Caramelised Red Onion Chutney
Amanda
Slow cooked red onions with red wine and balsamic vinegar to make a fresh chutney. Perfect with cold meats and cheeses.
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Side Dish
Cuisine British
Servings 6
Calories 114 kcal
Sharp knife
Wooden spoon
Large saucepan and lid
- 2 tablespoon olive oil
- 1 tablespoon butter
- 500 g onions red
- 3 sprigs thyme
- 1 bay leaf
- 2 tablespoon light brown sugar
- 2 tablespoon balsamic vinegar
- 120 ml red wine
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 tablespoon water
Peel the onions, cut in half then finely slice.
Put the oil and butter in a large saucepan over a medium heat.
Add the onions and stir well. Place the lids on and reduce the heat to low.
Cook for 15 minutes, stirring occasionally.
Add the seasoning, bay leaf and sugar.
Cook, uncovered for a further 20 minutes, stirring occasionally.
Add the red wine, balsamic vinegar and water.
Cook for a further 20 minutes, or until all the liquid has evaporated.
Remove the thyme sprigs and bay leaf.
Allow to cool to room temperature before serving.
Calories: 114kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 397mgPotassium: 167mgFiber: 2gSugar: 8gVitamin A: 32IUVitamin C: 7mgCalcium: 32mgIron: 1mg
Keyword caramelised, caramelised red onion chutney, chutney, red onion relish