Onion Chutney
This chutney can be served warm or cold. If you let it cool for an hour or so, and then spoon it over any type of soft cheese, it will slightly melt the cheese. Yum.
Ingredients
- 8 yellow onions
- 2 cloves garlic chopped
- ¼ cup butter
- 1 teaspoon seasoned salt
- ¼ teaspoon white pepper
- ½ cup brown sugar
- ½ cup apple cider vinegar
- 2 tablespoons minced fresh gingerroot
Instructions
- Peel onions and coarsely chop. Combine in 2-quart slow cooker with garlic and butter.
- Cover and cook on low for 8–10 hours, stirring once during cooking time, until onions are browned and caramelized.
- Stir in seasoned salt, pepper, brown sugar, vinegar, and gingerroot.
- Cover and cook on high for 1–2 hours or until mixture is blended and hot.
- Remove mixture from slow cooker to a large bowl.
- Cover loosely and let cool for 1–2 hours before serving over Brie or Camembert cheese.
Notes / Tips / Wine Advice:
Serve with crackers and toasts for spreading.
Nutritional Information
Calories: 116.13 kcal | Protein: 105 g | Fat: 3.93 g
