Apple Chutney with Caramelized Onions Recipe

Ingredients

• 1 pound onions quartered and thinly sliced, 2-3 medium

• 2 tablespoons oil or butter or a combination

• 1 pound Granny Smith apples (2-3 medium), peeled, cored, and cut into small pieces

• ⅔ cup dark brown sugar

• 1/3 + 2 tablespoons cup tablespoons apple cider vinegar

• 2 tablespoons grated fresh ginger

• 1 tablespoon fresh lemon juice

• 1 1/2 teaspoons curry

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 1 teaspoon Dijon mustard

Preparation Brie instructions

1. Preheat oven to 400 degrees F

2. Cut top rind off of the brie. Be careful not to take off too much of the cheese with it.

3. Score the cheese. With your knife, make multiple cuts into the cheese going both top to bottom, and side to side. Be careful not to cut into the remaining rind. You want to keep it intact to prevent the cheese of oozing all over the place.

4. Soak brie. Put the brie in an oven safe dish and pour ½ cup of bourbon over the brie. Allow it to soak for at least 15 minutes

Apple Chutney Instructions

1. Caramelize the onions in the fat (oil, butter or combination). Deglaze the pan with 2 tablespoons of the cider vinegar and pour the onions and the deglazing liquid into a large pot.

2. Add the apples, sugar, ginger, and the rest of the cider vinegar. Mix all the ingredients and bring them to a rolling boil over high heat. Lower the heat and simmer the mixture, uncovered for about 20 minutes, stirring every few minutes.

3. Stir in the lemon juice, curry powder, salt, cinnamon and Dijon mustard. Cut the heat and allow the mixture to sit and marry with the residual heat

4. Allow to cool a little bit, but serve warm.

5. Put a large dollop of the chutney on your melted brie and enjoy!

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