Delicious Caramelised Onion Chutney Recipe

I’m back! Finally..... :) I’ve just returned from a busy week of meetings in Geneva. I meant to share this delicious onion chutney recipe while I was away, but alas I was distracted by all things Spring-like and gorgeous surrounding Lac Léman. Think chirping birds. Picture clear views of the French Alps beyond, blossoming Magnolia trees (which always stop me dead in my tracks), thousands of pert daffodils, green grassy carpets dotted with jewell-coloured crocuses, and all this while the cafe at Bain des Paquis still considers it fondue season! 

Some evenings there really is nothing better than melted cheese, bread, mint tea, and good conversation in the middle of the lake. This onion chutney may not give you that warm “cheese ball in the stomach” feeling that fondue does, but it’s a whole lot healthier. It’s rich, but you only need a little, and it works with nearly everything. We’ve been smearing it on crackers with soft and hard cheeses, topping salads and wafer thin pizza bases with it, adding a little extra flavour to steamed greens, and to be honest we’re nearly out of it. Down to the final tasty morsels of our last jar, three jars was nowhere near enough.

So if you’ve got the onions, and the gumption for chopping them, I’d recommend doubling or even tripling this recipe. This is very simple recipe, and once bottled in labelled jars makes a great gift, that is, if you don’t eat it all first. Here’s the recipe, it makes three small jars.

Recipe:

8 medium sized onions sliced

1 ½ cups brown sugar

1 cup apple cider vinegar

½ cup balsamic vinegar

20 peppercorns (any colour/type) ground

3 table spoons wholegrain mustard

Dash olive oil

Step 1: In a preserving pan, or large heavy bottomed pot, heat a dash of olive oil and then add the onions. Brown them slowly over a medium heat. 

Step 2: Add the sugar, mustard, ground peppercorns, and the vinegars. Bring to the boil, then turn down and simmer for 90 minutes. 

Step 3: Remove from heat and spoon into sterilised jars, seal and label.  Et voila, enjoy!

And here's a couple more pics from Geneva!