Caramelised Red Onion Chutney recipe

This lovely red onion chutney goes wonderfully well with cheese and biscuits - or just about anything you want. It's very versatile, too - add a red pepper or a red chilli for flavour, or leave them out and just use whichever onions you have in.


  • 7 or 8 red onions
  • 275ml good balsamic vinegar
  • 50ml red wine
  • 220g brown sugar
  • Cinnamon stick
  • 2 bay leaves
  • Sprig of rosemary, leaves picked and chopped
  • Oil to fry


  1. Finely chop the onions. Heat the oil in a frying pan and cook the onions very gently with the cinnamon, bay leaves and rosemary leaves for 20-25 minutes until lightly browned and soft.

  2. Add the red wine and turn the heat up slightly. Let the wine bubble away until it has almost evaporated, then add the balsamic and brown sugar.

  3. Let the chutney simmer away for 30 minutes or so until thickened and chutney-like in consistency. Spoon into sterilised jars.

Use white onions instead of red if they are all you have in - the only difference will be that the chutney will be a little less rich in colour. This recipe serves 20.

Recipe Details:

  • Author: Laura Young.
  • Published:

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Reviews and Comments:

Caramelised Red Onion Chutney Review by Sue Barnes on 24th September 2013:

I made the caramelised red onion chutney recipe by Laura Young and it was delicious. I used Dark Brown Muscovado sugar and the resulting chutney was very dark, almost black, firm, and quite sticky without being too sweet. I have never made chutney before so was pleased with the result and will make it again. Next time I will let it simmer for less time than the recipe says so it is a little softer. I got two small jars of chutney from the recipe and would highly recommend it.