I have caramelized onion chutney! 2 years ago
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Those recipes that said it would take 20 minutes to caramelize the onions either are nuts, or they don’t believe in true caramelization. I’ve just passed the two hour mark, and turned down the heat to low. 2 years ago
I’ve looked at various recipies. They’re all British, which means I had to do some metric conversions. Also, they mostly call for 8 onions, which is a lot. Red onions, too – I want to use sweet onions. Maybe they call for red onions for the color? Also, for my first time out, I wanted something simple. So, I devised this recipe, based on what I read, and what I had on hand:
4 medium sweet onions. I used Vidalia, but you could use Mayan, Walla Walla, Texas, or whatever happens to be in season when and where you are.
1 dried chipotle pepper – gives a nice smokey character.
1 bay leaf
1 tablespoon olive oil
1/2 cup brown sugar
1/3 balsamic vinegar
1/3 red wine vinegar
Cut your onions into short, thin slices and put them into a pan with the bay leaves, dried chili and oil. Cook gently over a low heat for about 1 hour.
[this is where I am right now. It’s been about an hour, and they haven’t even begun to carmelize. Maybe I should turn up the heat?]
Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
Spoon into jars and seal. 2 years ago