Onion, Onion and More Onion...
This deliciously sweet onion chutney can be used to add depth and flavour to gravy and soups.
Try this with ...
Arran Onion Soup.
Melt 50g of butter and 10 ml of rapeseed oil in a medium sized pan and add 3 finely sliced onions and 2 peeled and crushed garlic cloves. Sweat the onions over a medium heat stirring constantly until they turn a deep golden brown. Be patient and don’t rush. When the onions are rich brown add in 25g of plain flour and blend thoroughly. Gradually add 750ml of chicken or vegetable stock and bring to the boil, stirring all the time. Then add 2 tablespoons of Arran Onion Chutney. Cover the pan and simmer for 10 minutes. Add salt and pepper to taste. For an extra indulgence top the soup with a croute. To make this, drizzle oil on slices of bread and cheese and warm in the oven at 200 ̊C for 6 minutes until the cheese is golden and bubbling. This is comfort food at it’s best so enjoy!
|Typical Values Per 100g||Typical Values Per 14g Serving|
|Energy||597.2kj / 140.7kcal||83kj / 19kcal|
|(of which saturates)||0g||0.0g|
|(of which sugars)||26.8g||3.8g|
Re-hydrated Onions (57%), Sugar, Spirit Vinegar, MUSTARD Seeds, Thickening Agent (Modified Maize Starch), Sea Salt, Colouring (E150a Caramel), Garlic, Ginger, Preservative (E202 Potassium Sorbate), Nutmeg, Water.