Balsamic Onion Chutney
This chutney goes perfectly with cheese platters, burgers, grilled meat, or as a special spread on fresh bread.
15 minutes
Total Time
10 minutes
Cooking Time
5 minutes
Preperation Time
Ingredients
| 500 g | white onions |
| 2 tbsp | olive oil |
| 3 tbsp | brown sugar |
| 1 tsp | salt |
| 1/2 tsp | black pepper |
| 80 ml | dark balsamic vinegar |
| 1 small knob | butter (ca. 10g) |
| 50 ml | red wine |
Instructions
Step 1 of 7:
Peel the white onions and cut them into thin rings.
Step 2 of 7:
Heat the olive oil in a saucepan and gently sweat the onions over medium heat until they soften and lightly caramelise.
Step 3 of 7:
Add the brown sugar and let it melt while stirring until the onions turn a lovely golden brown colour.
Step 4 of 7:
Season with salt and pepper. Add the dark balsamic vinegar and let it reduce briefly.
Step 5 of 7:
Stir in the butter.
Step 6 of 7:
Deglaze with the red wine and let everything simmer gently over low heat for about 15–20 minutes until the chutney reaches a jam-like consistency.
Step 7 of 7:
Pour into a clean jar while hot and seal.
