Today’s post is brought to you by streaming eyes and a vow never to chop 15 onions in one go ever again! I hate to say it but I was almost defeated by this caramelised red onion chutney!
The inspiration for this recipe comes from Barber’s 1833, who kindly sent me some of their vintage reserve mature cheddar cheese to try. If you’re a regular reader you’ll know by now how much I love cheese, and firing it into recipes any which way I can. This particular cheddar though, is one that’s best enjoyed exactly as it is. It has a beautiful creamy texture and intense flavour that’s brought out perfectly by this sweet red onion chutney.
The chutney itself is really versatile and is great for adding a bit of excitement to sandwiches as well as on the cheeseboard.. Slow cooked in butter and oil, the onions become velvety, melt in your mouth soft. Next, sugar is added, before simmering with red wine and vinegar. The result is a chutney that’s soft, sweet and tangy in equal measure.
- 2 tbsp olive oil
- 30g unsalted butter
- 3 cloves garlic, finely minced
- 1 kg red onions, thinly sliced
- a pinch of salt & pepper
- 60g golden caster sugar
- 300ml red wine
- 150ml white wine vinegar
- Heat the oil and butter in a large frying pan. Add the garlic, sliced onions, salt & pepper. Cook over a low heat for about an hour, stirring occasionally. The oil/butter should have mostly evaporated and the onions should be very soft.
- Sprinkle over the sugar and stir. Cook for a further 10 minutes before adding the red wine and vinegar.
- Simmer for about 45 minutes until most of the liquid has evaporated.When you run a spoon across the bottom you should be able to see the pan for a few seconds before the syrup spills in.
- Remove from the heat and transfer to sterilised jars while still hot. Seal and leave to cool.
- Once opened, store in the fridge and use within a month. Unopened jars should last for months.