I love cheese! It will be a theme through this blog, I can’t help it, sorry! Cheese is magical stuff, goats, cows, sheep, love it all. I like it cooked in recipes, in its original state on crackers and I love finding things that make cheese even better than it is! Caramelised red onion Chutney is just the ticket, fabulous with cheese and biscuits and a glass of robust red wine.
This versatile chutney is great is many ways, divine on a pizza, compliments cold meat sandwiches perfectly or how about on top of a large portobello mushroom and baked in the oven, maybe with some cheese in there too? I’ve tried it in burgers and in Portuguese Bifanas (pork steak cooked in garlic, served in a bread bun), it just works! On a steak too. . . the list of possibilities is endless.
It takes a few weeks to mature to its best and this is it’s biggest problem, keeping it around long enough for eating when at it’s best is a challenge.
My Zumba girls and boys are addicted also, I almost have a little cottage industry supplying them all!
So now you know what it can do, lets go ahead and make it, so so simple and somehow very satisfying to make. You will be glad you did!
Caramelised Red Onion Chutney, one of my all time favourite chutneys. An absolute 'must have' for the fridge.
Ingredients
- 8 red onions
- 2 to 3 red chilli's (less - or none if you don't want your chutney to be spicy)
- 2 bay leaves
- 25ml olive oil
- 200g Muscovado sugar
- 150ml balsamic vinegar
- 150ml red wine
Instructions
- Slice your onions into short, thin slices and put them into a pan with the bay leaves and oil.
- Chop chilli's and add them to onion
- Cook gently over a low heat for about 30 minutes.
- Once the onions are dark and sticky, add the sugar, vinegar and red wine and simmer for an hour or so, until the chutney is thick and glossy.
- Pour the chutney into sterilised jars ( I boil mine in a large pan of water for a few minutes) and let it cool.
- Finally, the challenge! You should (try to) leave it for a month or more to mature and for the flavours merge before you eat it.
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