Caramelized Pearl Onions with Sweet Chilli Chutney
Serves 6
750 g pearl (baby) onions
2 T (30 ml) olive oil
2 T (30 ml) sugar
3 T (45 ml) balsamic vinegar
Ina Paarman's Green Onion or Lemon and Black Pepper Seasoning
¼ cup (60 ml) water
½ cup (125ml) Ina Paarman's Sweet Chilli Chutney
3 spring onions, finely sliced
To skin the onions, first top and tail them, then cover with boiling water. Leave for 3-5 minutes. Drain and rinse under cold water. Slip off the skins.
Warm the oil in a wide frying pan and add the onions. Shake the pan to roll and brown them, then add sugar, balsamic vinegar and Seasoning. Simmer open over medium heat until almost all the vinegar has evaporated. Add water and cover with a tight fitting lid. Simmer slowly for 10-12 minutes or until onions test soft when pierced with a fork. Remove pan from the heat and stir in the Sweet Chilli Chutney. Do not boil. Leave to cool down.
Serve at room temperature, garnished with finely sliced spring onions.
