Cookbook

Suggested by Christine Labat,
for six 300 gram/ 10 ounce jars.

● 2 kilograms/2.4lb onions, chopped finely
● 60 grams /2 ounces butter
● 10 centiliters/1/3 cup sunflower/canola oil
● 400 grams/ 14 oz brown sugar
● 100 grams/ 3.5 oz honey
● 30 centiliters/ 1 1/3 cups Sauternes
● 10 centiliters/ 1/3 cup white wine vinegar
● 2 cloves
● 2 tablespoons raisins
● 1 teaspoon caraway seeds
● 1 teaspoon coriander berries
● 1 teaspoon juniper berries
● ½ teaspoon cinnamon
● ½ teaspoon ginger
● ½ teaspoon nutmeg
● ½ teaspoon pepper

Preparation

1. In a large skillet over high heat, brown onions with the butter and sunflower oil. Mix in the honey, sugar and a little of the Sauternes. Stir well and cook for a few minutes.
2. Along with the remaining white wine, add the vinegar as well as all spices and herbs. Let simmer for an hour and half to two hours, stirring occasionally.
3. The onion chutney is ready when it has the consistency of jam. Place jam in a sanitized Bell jar for keeping.

Courtesy of Tartine Jeanne.