2 red onions
1 red chili
2 bay leaves
1 Tbsp. Mild Extra Virgin Olive Oil (like Cobrancosa, or Arbequina)
1 c. brown sugar
3/4 c. Traditional Balsamic
3/4 c. Pinot Nero White Balsamic (or try a flavored balsamic you love)
Cut your onions and chili 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. 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. Pour the chutney into hot, sterilized jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavor. Spread over a baked brie or cream cheese. Spread over pizza, topped with roasted beets, kale, and bocconcini. Or, you know, eat with a spoon.