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