Rich Caramelized Onion Chutney is a luxurious blend of slow-cooked onions transformed into a deep golden, jammy delight. Gently caramelized to bring out their natural sweetness and balanced with a touch of tang and warm spices, this chutney delivers bold, comforting flavors in every spoonful. Perfect for pairing with cheeses, sandwiches, roasted dishes, or festive platters, it adds an irresistible gourmet charm to any meal.

Why You’ll Love This Caramelized Onion Chutney

• This chutney gets better with time and can be made days or even weeks in advance, making it ideal for meal prep or entertaining.
• Whether you’re serving it with cheese and crackers, spreading it on sandwiches, or pairing it with roasted meats, this chutney adds a sweet and tangy kick to any meal.
• Once made, this chutney keeps well in the fridge for weeks, so you’ll always have a flavorful condiment ready to go.

Ingredients

For the caramelized onions:

• 1.75 oz unsalted butter
• 3 tbsp canola oil (or other neutral oil)
• 2 bay leaves (dried)
• 4 lb red onions (thinly sliced, about 1/8-inch thickness)

For the chutney base:

• 3/4 cup balsamic vinegar
• 3/4 cup red wine vinegar
• 1.5 cups light brown muscovado sugar
• 1 tsp crushed red pepper flakes (optional, for a little heat)
• 2 tsp salt (fine sea salt is best)

Instructions

Step 1: Prepare the Onions

• Peel and thinly slice the red onions, ensuring that the slices are even for consistent cooking. This will help the chutney cook down evenly and give a nice texture.

Step 2: Soften the Onions with Butter, Oil, and Bay Leaves

• In a large preserving pan or saucepan, melt the canola oil and unsalted butter over low heat and add the sliced onions and bay leaves, stirring well to combine.
• Cover with a lid and cook over low heat for about 40 minutes, stirring occasionally, until the onions are soft but not browned.

Step 3: Add Sugar to Begin Caramelization

• Remove the lid and stir in 4 tablespoons of the light brown muscovado sugar. Continue to cook on low heat for another 15 minutes, stirring now and then.

Step 4: Incorporate Remaining Sugar, Salt, Chili Flakes, and Vinegars

• Take the pan off the heat. Stir in the remaining light brown muscovado sugar, the salt, crushed red pepper flakes, red wine vinegar, and balsamic vinegar. Mix everything thoroughly. Return the pan to low heat.

Step 5: Simmer the Chutney Until Reduced

• Simmer the mixture uncovered on low heat for 1½ to 2 hours, stirring occasionally to prevent sticking.
• The chutney is ready when drawing a spatula through the mixture leaves a trail for about 30 seconds before filling in again.

Recipe from Molly's Home Guide