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
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.
