Caramelized red onion chutney

Ingredients for 2 servings:

• 9 m.-large onion(s), red
• 2 m.-large shallot(s)
• 1 chili pepper(s), red, dried
• 270 ml balsamic vinegar
• 50 ml red wine vinegar
• 220 g brown sugar
• 1 stalk(s) cinnamon
• 2 bay leaves
• 1 sprig(s) rosemary
• some olive oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Caramelised Red Onion Chutney – makes 2 jars of jam

Peel the onions and shallots and slice thinly. Pluck the rosemary needles from the sprig and finely chop. Heat the olive oil in a large pan and fry the onions and shallots over low heat until they have completely lost their shape and are lightly browned (takes about 30 minutes). Add the bay leaves, cinnamon, and rosemary and continue frying for a few minutes. Crumble the chili pepper and add it. Then add the two types of vinegar and the sugar and simmer over very low heat for about 1 hour, until the mixture is extremely thick and jam-like. Carefully sterilize the jars and their lids with boiling water and pour in the hot mixture, screw the lids shut, and immediately turn them upside down for a few minutes. Let it rest in a cool, dark place for about 6 weeks. The chutney goes very well with pan-fried dishes such as steak or cheese.