Cut onions into rings. Heat butter, sauté onions for 5 to 7 min.
Pour in vinegar and syrup, add powdered sugar, bring to the boil and simmer for 30 to 35 minutes.
Season to taste with salt and freshly ground pepper. Fill the boiling hot chutney into twist-off jars and seal them on the spot. The chutney will keep for a few weeks in the refrigerator.
Serve as an accompaniment to short roast meat.
from the Bochum public utility company
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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