There's nothing better than caramelised red onion chutney with a gorgeous terrine, a plate of cheese or cold meats.
This version has a low amount of sugar and keeps for a few days in the fridge and can even be frozen.
Any variety of onions work in this dish and the rest are store cupboard ingredients.
Perfect with some crusty bread and cheese or how about adding a dollop to your Sunday roast gravy?
Enjoy!
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There are so many varieties of English chutneys and relishes and caramelised red onion chutney has to be a favourite.
My family love grazing over cheese, cold meats, terrines and pâté, so this recipe is a regular for entertaining. It has just the right amount of sweet and sour tang to go perfectly with so many savoury dishes.
This is a chutney that has a lower amount of sugar than normal, so it's not suitable for storing in jars. But, that's not a problem as I just freeze it instead in small portions.
❤️ Why you will love this recipe
- Any variety of onion can be used.
- Easy to freeze.
- Store cupboard ingredients.
- Simple to make.
🥘 Ingredients
- Oil - olive oil, vegetable, sunflower or rapeseed oil.
- Butter - salted or unsalted.
- Onions - red onions.
- Thyme - few sprigs fresh thyme.
- Bay - a bay leaf.
- Sugar - brown sugar for a richer taste.
- Vinegar - balsamic vinegar.
- Wine - red wine.
- Salt
- Pepper
- Water
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
🍽 Equipment
- sharp knife
- wooden spoon
- large saucepan and lid
🔪 Instructions
Peel the onions, cut in half then slice thinly.
Remove any of the pieces that have the core of the onion and discard.
Put the oil and butter in a large saucepan over a medium heat.
Add the onions and stir well. Place the lids on and reduce the heat to low.
⏲️ Baking Time
Cook for 15 minutes, stirring occasionally.
Add the seasoning, bay leaf and sugar.
Cook, uncovered for a further 20 minutes, stirring occasionally.
Add the red wine, balsamic vinegar and water.
Cook for a further 20 minutes, or until all the liquid has evaporated.
Remove the thyme sprigs and bay leaf.
Allow to cool to room temperature before serving.
🥗 Serve with
- Cold Slow Cooked Lamb Shoulder
- Minted Lamb Burgers
- Cold Venison Haunch
- Duck Terrine
- Game Terrine
- French Cheese Board
- Lincolnshire Sausage Skewers
- Chicken Terrine
- Lincolnshire Haslet
🥙 Substitutions
- Onions - use any variety of onion. Yellow onions will give a much sweeter result.
- Fresh herbs - use a teaspoon of dried thyme.
- Red wine - use the same quantity of water.
📖 Variations
- Spices - add a teaspoon of carraway seeds, fennel, mustard seeds or cumin seeds instead of the herbs.
🍣Storage
- Refrigerator - cool and store in a covered container for up to 5 days.
- Freezer - pack in small containers and freeze for up to 3 months.
🍱 Prepare in Advance
- Make the day before serving and store covered in the fridge.
More sauces to try
- Watercress Sauce
- Sauce Soubise
- Thermidor Sauce
- Dill Mayonnaise
- Parsley Garlic Butter
- Spiced Cranberry Sauce
- Hollandaise Sauce
📋 Recipe
Caramelised Red Onion Chutney
Equipment
- Sharp knife
- Wooden spoon
- Large saucepan and lid
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon butter
- 500 g onions red
- 3 sprigs thyme
- 1 bay leaf
- 2 tablespoon light brown sugar
- 2 tablespoon balsamic vinegar
- 120 ml red wine
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 tablespoon water
Instructions
- Peel the onions, cut in half then finely slice.
- Put the oil and butter in a large saucepan over a medium heat.
- Add the onions and stir well. Place the lids on and reduce the heat to low.
- Cook for 15 minutes, stirring occasionally.
- Add the seasoning, bay leaf and sugar.
- Cook, uncovered for a further 20 minutes, stirring occasionally.
- Add the red wine, balsamic vinegar and water.
- Cook for a further 20 minutes, or until all the liquid has evaporated.
- Remove the thyme sprigs and bay leaf.
- Allow to cool to room temperature before serving.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
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🌡️Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe?
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Katherine
I can think of so many dishes to use this lovely chutney on!
Claudia Lamascolo
a very flavorful use for onion chutney I love the fact that it is so versatile and plus easy instructions thank you
Andrea
You had me at red wine and balsamic vinegar! I love that this recipe doesn't use a lot of sugar. These onions are great with roasts.
Toni
This is seriously good! I will make this more often now! My family loved it! Thanks!
Tavo
I loved this chutney! I tried it with an aubergine sandwich and paired wonderfully!