How to Prepare Caramelised Onion Chutney

Caramelised onion chutney is ideal with sharp cheddar cheese or for pepping up a sausage casserole. The recipe is modelled on one made for the UK retailer Sainsbury and it is reasonably straightforward. The apple helps to add a fruity acidity through malic acid as well as some apple chunkiness although this all softens out. The treacle and Muscavado sugar also contribute greatly to the sweetness as well as adding to the caramelization. Onion is sweet anyway when cooked but adding extra sugar seems to enhance that impact greatly. 

You can add a small amount of chilli to this recipe to spice it up but it is not essential.

Makes about 1 litre which is equivalent to 20 spoonfuls; Preparation time: 20 minutes; Cooking time: 1 hour, 30 minutes.

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Equipment:

• jam jars
• Kilner jars
• saucepans
• spatulas
• wooden spoons

Ingredients:

• 1 kg red onions – sliced and chopped
• 1 tablespoon olive oil
• 200g granulated Sugar
• 130g Bramley apple – chopped 
• 100ml white wine vinegar
• 100g Muscovado sugar
• 40g treacle
• 100ml balsamic vinegar
• 1 teaspoon Salt

Preparation:

1. Heat the oil in a large, heavy-based saucepan and gently fry the onions over a medium-low heat for 25-30 mins, stirring regularly. The onions should be softened but not browned, and reduced by about half. You might need to add more oil of the onions are sticking to the pan but be frugal.
2. Stir in 3 tbsp of the granulated sugar, increase the heat, and cook for 7-10 mins, stirring occasionally, until the onions are just starting to colour.
3. Lower the heat, then add the remaining sugar including muscavado, ½ tsp salt and all the other ingredients.
4. Simmer, uncovered, so it bubbles gently on a medium-low heat for 30-40 mins, or until the chutney has reduced and thickened to a dark caramel colour, stirring occasionally to check it isn’t sticking to the bottom of the pan.
5. The chutney is ready when you drag a wooden spoon across the bottom of the pan. It should take a few seconds for the juices to recover the bottom of the pan.
6. Spoon the hot chutney into cooled, sterilised jars, then seal and label. The chutney will keep for up to 6-12 months.