Raspberry and Caramelized Onion Chutney
1 medium yellow onion, chopped (about 1 cup)
2 tablespoon extra virgin olive oil
1 cup frozen raspberries
1 tablespoon honey
1 tablespoon apple cider vinegar
1 small apple, peeled and chopped
small spring fresh rosemary, stripped and finely chopped
splash of water (about 1-2 tablespoons)
- Heat a fry pan over medium heat, and add the olive oil and onions. Cook for ~ 20 minutes on medium-low heat, stirring occasionally until they are deep golden brown.
- Add the raspberries, honey, vinegar, apple, rosemary, & splash of water and cook for another 15 or so minutes on medium heat until the raspberries soften.
- Cool completely.
Serve on slices of toasted baguette topped with Brie or ricotta cheese and sprinkled with extra rosemary, if desired.
- Calories: 60
- Fat: 4g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 6g
- Protein: 1g
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