Carmelized Garlic and Pearl Onion Chutney

Ingredients

2 heads garlic, roasted

Roast garlic; squeeze roasted garlic cloves unto a small plate.

Set aside.

Trim pearl onion roots, peel and cut in half.

Coat a 13″ skillet with cooking spray, and set over medium heat.

Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes.

Add sugar; re-cover.

Cook, stirring occasionally, until onions are golden, 20 minutes.

Add 1/4 cup water and stir. Cover and cook until dark brown, 20 -30 minutes.

Add balsamic vinegar, roasted garlic cloves, and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes.

Transfer to a bowl to cool. Store in an airtight container in the refrigerator for up to 1 week.

Permalink Melissa Peterman
October 23, 2009

Oh YUM! What an awesome idea. Thanks for sharing!

8 servings

Thursday, December 10, 2009 - 4:05pm