Sweet-Spiced Onion Chutney
A rich onion chutney with balsamic vinegar, brown sugar, thyme and warming spices. Serve it with cheese, burgers, sandwiches or grilled meats.
Equipment
- Knife
- Measuring Cup
- Measuring spoons
- Saucepan, Large
- stirring spoon
Ingredients
- 4 large onions thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 2 tablespoons apple cider vinegar
- ½ cup water
- 2 teaspoons chopped fresh thyme
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat the olive oil in a large saucepan over medium-low heat.
- Add the sliced onions.
- Cook for 15 to 20 minutes.
- Stir regularly until the onions become soft and lightly golden.
- Add the brown sugar and balsamic vinegar.
- Stir until the sugar dissolves.
- Add the apple cider vinegar, water, thyme, ginger, cinnamon and cloves.
- Season with the salt and black pepper.
- Bring the mixture to a gentle simmer.
- Reduce the heat to low.
- Cook uncovered for 35 to 40 minutes.
- Stir more frequently as the liquid reduces.
- Remove the saucepan from the heat when the onions are deeply softened and the mixture resembles jam.
- Allow the chutney to cool for 30 minutes.
- Transfer it to a clean covered container.
- Refrigerate until needed.
Notes & Wine Advice
Serving Suggestions
Serve this chutney with mature cheese, grilled meat, burgers, sandwiches, pâté or roasted vegetables. It also works well as a savory topping for crackers and toasted baguette.Recipe Notes
The original 30-minute cooking time was too short for four large onions and ½ cup water. Cooking the onions gently for approximately 1 hour develops a deeper flavor and allows the liquid to reduce to a jam-like consistency. Stir frequently during the final 15 minutes to prevent the sugar from catching.Dietary Information
This recipe contains no animal products, dairy, eggs, wheat, gluten, soy or nuts. It is suitable for Vegan, Vegetarian and Gluten-Free diets when prepared with uncontaminated ingredients and equipment.Nutrition Information
The nutritional values are estimates for one-quarter of the complete recipe. Most of the carbohydrates and natural sugars come from the onions. Brown sugar adds approximately 3 g additional sugar per serving. The chutney is low in fat but has not been classified as low-sugar.Variations
Add chili flakes for heat or replace the thyme with rosemary. Raisins can provide additional sweetness and texture. For a sharper chutney, add another tablespoon of apple cider vinegar during the final 10 minutes.Storage
Transfer the cooled chutney to a clean covered container and refrigerate it within 2 hours. Use it within 2 weeks and always remove it with a clean spoon. This is a refrigerated chutney, not a tested shelf-stable preserve. Do not store it in the pantry or use an untested canning method.Wine Advice
A medium-bodied Merlot complements the caramelized onions, warming spices and grilled-meat pairings. A fruity Riesling provides enough acidity to balance the sweetness and works particularly well when serving the chutney with cheese. Serve Merlot at 16–18°C or Riesling at 8–10°C.Nutrition values
Calories: 105 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 4 g | Saturated Fat: 0.5 g | Sodium: 155 mg | Sugar: 10 g