pickled onions

I make these every year if I can face it! usually in a choice of Mild, Medium and Hot

Roast Onion chutney with Balsamic Vinegar

I roast the whole onions very very slowly for 2-3 days to develop the sweetness, before chopping and adding to vinegar, balsamic vinegar, sugar and spices for the final cook. Many of my customers like this to add to casseroles.

Caramelised Red Onions

This thick sticky concoction is made with chopped onions cooked until they are caramelised, with Dark brown sugar and vinegar. It is rather good served with Goats cheese.

Red Onion marmalade

I Slow cook the onions and then add a little blackcurrant coulis and brandy with the vinegar. I would use this as an accompaniment to roast or grilled meats or cheese.

Red Onion & redcurrant Chutney

This is a traditional chutney in that it contains some apple and spices but the dominant elements are the red Onions and the redcurrant. Versatile. Use with cold meats or cheese.

Caramelised Baby onions with Balsamic vinegar.

This is made with pickling onions cooked until they begin to caramelise and then poached in a sweetened vinegar syrup. I reckon it will work okay with beef, Venison or sausages.