Onion Chutney with Kampot Rouge

Ingredients for 1 jar of 250 g

500 g red or white onions
50 g sugar
2 tablespoons vinegar (depending on onions, red wine or white wine vinegar)
250 ml cherry liqueur
½ teaspoon freshly groundKampot Rouge (light or dark)

Preparation of the onion chutney

Peel the onions, quarter them and put them in a pan. Caramelize with the sugar over a medium heat. As soon as the sugar is golden yellow, deglaze with the vinegar, simmer a little, then add the cherry liqueur. Simmer the mixture for 20 minutes until the liquid has thickened well. Season the chutney with the freshly ground pepper and a little salt. Enjoy immediately or fill into a screw-top jar.

The onion chutney goes very well with cheese, lamb's lettuce, pulled pork etc.