Balsamic Onion Chutney

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.