About this recipe:This deep purple, sticky, sweet onion marmalade tastes delicious with so many things - you might want to double the recipe! Pairs well with mature cheddar, blue cheese or goats cheese, or on chicken or roast beef sandwiches. Add a dollop on top of pate or beside a slice of quiche. Makes a wonderful gift for friends and neighbours at Christmas.
Melt the butter in a deep saucepan over medium heat; add onions, sugar and salt. Cook slowly over a low heat, stirring every so often, until the onions have softened and most of the juices have evaporated, about 40 minutes.
Add red wine, red wine vinegar and balsamic vinegar. Stir to mix, then continue to cook for another 30 to 40 minutes or until the onions have caramelised and the sauce is like a syrup.
Remove from the heat. When it has cooled down, spoon into sterilised jars and seal with a lid.
You can use normal onions, if you prefer.
It will keep for 3 months or so if you keep it in the fridge.
Omg. Almost 4 hours to make double this recipe, I thought I was going wrong.. I wasn't. This is awesome. Worth every minute of chopping, crying, prepping and stirring. Be prepared for it to take a lot longer, and have some cheese ready for when it's finished, you'll be glad. My 2kg of onions only made 1.4kg of finished chutney, but very, very worth it. - 21 Dec 2014
So good! I had planned to make this last year but never managed it. I made sure I made it much earlier this year to see if I wanted to make it again for Christmas gifts. The answer is YES! - 12 Nov 2015