Autumn is the month for preparation, preserving and organization. I grew up with a big garden and therefore I learned that you need to get prepared for the winter months. Not that I have to now but it is somehow comforting to create something that lasts and can be a really good dinner in no time. Like the frozen beans that make the best green bean, apple and blue cheese salad (as seen here). But also the sweet sour zucchini in jars.


This time I took something even simpler and made caramelized onions with red wine. Those are so good on just some cheese bread. I could eat it every night of the week. Luckily it’s made within 30 mins and onions are always on hand.


All you need is:
– 3 big onions
– 3 Tbsp vegetable oil
– 3 Tbsp sugar
– 3 Tbsp wine vinegar
– 200 ml red wine
– 1/2 tsp cinnamon
– 10 cloves
– salt, pepper

Cut the onions in half and then stripes. Heat the oil in a pan and glaze the onions. Add the sugar and caramelize until golden brown. Put the vinegar in and let it dissolve completely then add the red wine and spices. Let it simmer until almost all the moisture vaporized completely. Fill it in a jar while still hot and turn it upside down when you screwed on the lid. Let it cool. The caramelized onions will last up to 2 weeks.


The onion chutney is also perfect for red meat like a steak. But I like it the simpler the better. Plain on some bread with a little cheese. (And the chocolate afterwards.)


Now. Carry on!