Recipe: Caramelised Onion Chutney

Caramelised Onion Chutney
Caramelised Onion Chutney


6 x medium white onions sliced in half moons
Balsamic vinegar
Olive oil


This is another one of those recipes that’s not so much a recipe as a way of creating something supremely tasty from only three ingredients plus time and some heat.

Get a large pan or saucepan onto a high heat. Allow the pan to heat fully before adding a lug of olive oil, turning the heat down and adding all the chopped onions. Stir them well until the heat has gone down in the pan and they stop sizzling.

Next cover the pan of onions and leave over a very low heat for thirty to forty five minutes, stirring occasionally, until all the liquid has disappeared. Now add a glug of a good balsamic vinegar, stir this in and leave it for ten minutes until this too has disappeared and repeat this last step again, adding more Balsamic Vinegar, stir it in well and leave over a low heat until all the liquid has evaporated.

Now you’re ready to serve, hot over a freshly cooked burger or steak; or if you allow this to cool it can be stored in a refrigerated, sterilised glass jar for about a month, to be used cold on sandwiches or salads or reheated.

8 thoughts on “Recipe: Caramelised Onion Chutney”

  1. Is that a t-shirt over the back of the chair? Do they come in Grannymar size? I wantsies puleeeeeeeeeeeeeese!

    I lurve the caramelised Onion chutney too!

  2. Tried this recipe at the weekend, but used red onions, turned out really great and was gobbled in the space of three days as part of various sandwiches and salads, and just as a general condiment. Thanks George.

    1. Brilliant, great to hear it. I find myself looking for things to try it on whenever it’s in the fridge. I recently discovered how well it goes with almost any cheese, try it 😉

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