Onion Chutney

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Oh, this is a good one !  You can whip it up in minutes and serve it with so many dishes.

I served this on a Steak & Camembert Baguette and it was finger-lickin' good - see my assembly for the baguette after the recipe for the Onion Chutney.

Onion Chutney

{makes about a cup - 250ml}

2 Large Onions, sliced - rings or half rings
3 TB Butter
2 TB Brown Sugar
1/3 cup Balsamic Vinegar
Salt & Freshly ground Black Pepper

1.) Saute the Onion in the Butter until soft and just changing color over medium heat.
2.) Add the Brown Sugar, Balsamic Vinegar and season to taste with Salt & Black Pepper - simmer for approximately 5 minutes.

Serve hot or cold as preferred.

Double or triple the quantities below - depending on how many you'd like to make

{below serves 2 - 3}

1 Baguette 

  4 TB Smooth Cottage Cheese - mixed with 2 t Wholegrain Dijon Mustard

1 (125g) Camembert Cheese, sliced

2 Medium sized Steaks, cooked

Onion Chutney, see recipe above

2 Large Gherkins, sliced

Coriander or Basil leaves, to garnish {optional}

1.) Slice the Baguette right through lengthwise and then in 4 equal pieces

2.) Spread both insides of all the bread slices with the Cottage Cheese/Mustard mixture

3.) Add a layer of Camembert Cheese slices

4.) Slice the cooked Steaks and place on top of the Camembert Cheese

5.) Spoon some Onion Chutney over the Steak and finally add the sliced Gherkins

Garnish with Coriander or Basil leaves {optional}

Enjoy!!

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