Red onions add sweetness and lend color to this chutney, but any onion will work.
Recipe information
Yield
8 (makes about 1 cup) Servings
Ingredients
¼
cup olive oil
2
medium red onions, thinly sliced
Kosher salt and freshly ground black pepper
½
cup ruby Port
¼
cup (packed) light brown sugar
¼
cup red wine vinegar
Need to make a substitution?
Preparation
Step 1
Heat oil in a medium saucepan over medium heat. Add onions and cook, stirring occasionally, until softened, 8–10 minutes; season with salt and pepper. Add Port, brown sugar, and vinegar. Bring to a boil, reduce heat, and simmer until onions are very soft and liquid is syrupy, 1½–2 hours. Let cool (chutney will thicken as it cools).
Step 2
DO AHEAD: Chutney can be made 1 week ahead. Cover and chill.