I do enjoy caramelised red onions, they make a change from traditional chutney and can liven up anything from a cheese sandwich to a sautéed duck breast! This recipe is easy and the result is delicious. If you’ve time on your hands and enjoy preserving, I’m sure a few jars of this would go down very well as presents – hand-made preserves are always so much nicer than shop bought.
My mother has been the stalwart chutney and marmalade maker in the family to date – but this recipe is a quick and easy that all of us make from time to time! Between my sister and mother and myself we have a fair few ‘easy present’ recipes and I will pop a few into the blog next year for inspiration for you!
You will need:
- 6 medium red onions
- 2 medium shallots
- 1 medium white onion
- 2 red chillies (deseeded and chopped)
- 100g raisins
- 250ml balsamic vinegar
- 50ml red wine vinegar
- 220g dark brown sugar
- 2 fresh bay leaves
- 1 large spring of rosemary (leaves picked and chopped)
- Olive oil
Peel and Chop all the onions to chutney sized pieces, place in a large pan with the olive oil, bay leaves and rosemary and cook for about 20 minutes.
Add the rest of the ingredients to the pan and simmer for about one hour.
Put into sterilised jars and seal. This can be left for 4-6 weeks for the flavour to develop, or you can eat right away.
Makes four standard sized jars.