Caramelised Onion Chutney Recipes
CARAMELISED RED ONION CHUTNEY
Slow cooked red onions with red wine and balsamic vinegar to make a fresh chutney. Perfect with cold meats and cheeses.
Provided by Amanda
Categories Side Dish
Time 1h10m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 114 kcal, Carbohydrate 13 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 397 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 4 g, ServingSize 1 serving
CARAMELISED ONION CHUTNEY
yummy with cold meats and cheese.
Provided by hskelton
Time 30m
Yield Makes Jars
Number Of Ingredients 0
Steps:
- Peel and slice onions very thinly.
- Heat oil in large pan and very gently soften the onions, don't let them brown.
- Add 3tbsp of the sugar and turn up heat to cooler onions.
- Add rest of sugar and remain ingredients
- simmer for 15 mins to reduce and the mixture turns thick and a dark carmal colour.
- spoon into jars ( about 3 one pound jars ), and leave for a month or two.
SIMPLE, RICH AND DELICIOUS; CARAMELISED RED ONION CHUTNEY
I purchased a pot of onion chutney from a local supermarket, intrigued, and was very disappointed. It was so sweet and jam-like, and really sickly. So I decided to make my own, with minimal ingredients, just to see how it would turn out. The resulting recipe is very simple, and very good! I make a big batch up about once a month, and have to hide a jar or two to keep as my friends take the rest! This recipe will fill one large pickled onion jar, and leave a little over for a couple of small gift jars.
Provided by Bunny Mazonas
Categories Vegetable
Time 1h15m
Yield 1 large pickled onion jar, 15-20 serving(s)
Number Of Ingredients 3
Steps:
- Thoroughly wash jars with hot water and camden tablets. If you don't have the tablets, antibacterial soaps will do fine but rinse very well.
- Place the jars, open, in an oven that is set to it's lowest heat, to keep warm.
- Top and tail the onions, halve them, then peel off the dry skin and the first layer of flesh. Slice into half rings, about 2-3mm thick.
- Add onion slices to a deep sides pot on a medium-high heat and allow to heat naturally, cooking in their own juices. Stir occasionally to prevent sticking.
- Add half the sugar, and stir thoroughly to coat the onion. Continue heating and stirring gently, letting the sugar melt and bubble on the onion but not allowing the onion to stick and burn.
- Once the onion just starts to turn colour, add enough red wine vinegar to cover and stir thoroughly again. Then turn he heat to medium and leave to cook for 15-20 minutes. Check regularly, and top up with vinegar as required.
- Turn up the heat, add the remaining sugar and vinegar, and stir until all the sugar is absorbed into the mixture. Lower the heat again, and cook, stirring regularly, until thick and gloopy.
- Spoon mixture into hot jars, label jars with the date and seal.
- Leave at least 6 weeks before eating. I have tried this chutney at 3 months and it is delicious, if you can keep it hidden that long!
- Serve as a side with cooked meat, curries, as a burger/hotdog relish, or at it's best layered on good oatcakes with a selection of blue cheeses, goats cheeses and over-ripe brie.
Nutrition Facts : Calories 167.4, Fat 0.1, Sodium 7.1, Carbohydrate 40.3, Fiber 1.2, Sugar 36.4, Protein 0.8
CARAMELISED RED ONION CHUTNEY RECIPE
This one is a really lovely chutney. Use it on or in quiches, pizzas, plain biscuits, sandwiches or just with a cheese platter, I am sure you will love it. I do keep this in the fridge, and it never lasts long, so I am not sure as to its time of keeping, but would say at least 5-6 months.
Provided by Tisme
Categories Onions
Time 1h10m
Yield 4-6 jars
Number Of Ingredients 8
Steps:
- Cut the onions and chilli into thin slices, then cut onion slices in half again and put them into a pan with bay leaves, chilli and oil. Cook gently over a low heat for about 20 minutes.
- When the onions are dark and sticky, add the sugar, the vinegars and mustard seeds, simmer for about 30 minutes, until the chutney is thick and dark. (Stirring at intervals so the chutney does not stick to the pan).
- Pour the chutney into hot, sterilised jars seal and let chutney cool.
- You must have a taste but really (before you eat it) this should left for a month or maybe even more for the flavours to blend and mature. .
CARAMELISED RED ONION CHUTNEY
Sweet & Sticky Red Onion Chutney, perfect with cheese at Christmas
Provided by Klmeyer77
Time 2h
Yield Makes Jars
Number Of Ingredients 0
Steps:
- Step 1: Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.
- Step 2: 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.
- Step 3: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.
- • This recipe is taken from The SuperJam Cookbook by Fraser Doherty (Ebury, £10.99)
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4.9/5 (42)Category ChutneyCuisine BritishCalories 24 per serving
- Peel and thinly slice the onions. The easiest way to do this is by using the slicing attachment on a food processor
- Add the oil and finely sliced chilli to a large pan over a medium high heat and add all of the onions. Stir and cook for a few minutes until softened but not coloured
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2019-12-02 Instructions. Peel and cut the onions into thin half-moon slices. In a large heavy-bottom pan, heat the olive oil and add the onions, bay leaves, black pepper and salt. Cook …
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Reviews 63Calories 740 per servingCategory Compotes And Dips
- In a large heavy-bottom pan, heat the olive oil and add the onions, bay leaves, black pepper and salt.
- Cook over low heat for about 20 minutes, stirring occasionally to prevent it from burning. After this time, the onions should be soft, translucent, and reduced in size by about half.
- Add the remaining ingredients: brown sugar, balsamic vinegar, wine, and mustard seeds (or powder). Cook for 1 hour, or until most of the liquid has reduced. Stir occasionally to check if it isn’t sticking to the bottom of the pan. The chutney should be thick and have a dark caramel color.
CARAMELISED ONION CHUTNEY | TESCO REAL FOOD
Heat the oil in a large, heavy-based saucepan and gently fry the onions over a medium-low heat for 25-30 mins, stirring regularly. The onions should be softened but not browned, and reduced by about half. Stir in 3 tbsp of the sugar, increase the heat, and cook for 7-10 mins, stirring occasionally, until the onions are just starting to colour.
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4/5 Category Side DishCuisine BritishTotal Time 1 hr 50 mins
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4/5 Category Side DishCuisine BritishTotal Time 1 hr 50 mins
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CARAMELISED RED ONION CHUTNEY RECIPE - RECIPEZAZZ.COM
This one is a really lovely chutney. Use it on or in quiches, pizzas, plain biscuits, sandwiches or just with a cheese platter, I am sure you will love it. I do keep this in the fridge, and it never lasts long, so I am not sure as to its time of keeping, but would say at least 5-6 months. This will make 3-6 jars, pending on your jar size.
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Caramelised onion chutney recipe. Learn how to cook great Caramelised onion chutney . Crecipe.com deliver fine selection of quality Caramelised onion chutney recipes equipped with ratings, reviews and mixing tips. Get one of our Caramelised onion chutney recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Crispy Greek-style …
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