Amazing Red Onion Chutney
Note : the secret behind this chutney is to allow a long time for the onions to caramelise - the bigger the batch, the longer the time and the better the chutney
1kg red onions thinly sliced into half moons
70g soft brown sugar
25ml balsamic vinegar
Glug of olive oil
Gently sauté sliced onions in a large pan with olive oil, stir regularly to ensure they are evenly cooked.
When onions are soft add soft brown sugar.
Simmer on a low heat until nearly all of the liquid is gone and the onions are becoming sticky.
Add the vinegar and continue to simmer gently until the onions are a dark brown and the consistency of marmalade.
Allow to cool before serving or storing.