Onion is my favorite vegetable. I cook with them all the time. That is why thids weeks side dish is a red onion chutney.
It is easy to make , has few ingredients but takes a little while to cook. Impress your guests. It goes very well alongside pork chops or steak. It keeps in the fridge for a week in clean, sterilised jar. Serve at room temperature.
It is easy to make , has few ingredients but takes a little while to cook. Impress your guests. It goes very well alongside pork chops or steak. It keeps in the fridge for a week in clean, sterilised jar. Serve at room temperature.
Red onion chutney
4 serving
2-3 large red onions (1 lbs/450 g)
2 tbsp olive oil
1/4 cup water
2 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp lemon thyme, chopped
salt and pepper
Peel and thinley slice the onion. Chop the thyme leaves Heat olive oil in a saucepan over medium heat, add onion and cook for 15 minutes. Stir from time to time. Reduce heat add water and cover the pot with a lid. Cook further 45 minutes. You need to stir every 10 minutes or so. Add balsamic, sugar and thyme leaves. Cook without the lid for another couple of minutes. Season to taste with salt and pepper. Let cool to room temperature.
4 serving
2-3 large red onions (1 lbs/450 g)
2 tbsp olive oil
1/4 cup water
2 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp lemon thyme, chopped
salt and pepper
Peel and thinley slice the onion. Chop the thyme leaves Heat olive oil in a saucepan over medium heat, add onion and cook for 15 minutes. Stir from time to time. Reduce heat add water and cover the pot with a lid. Cook further 45 minutes. You need to stir every 10 minutes or so. Add balsamic, sugar and thyme leaves. Cook without the lid for another couple of minutes. Season to taste with salt and pepper. Let cool to room temperature.
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