Rotes Zwiebel Chutney - perfekt zu gegrilltem

Hello everyone, nice to have you back with us. Yes, today it's about the red onion. In the last garden video, I harvested all my onions, which we planted in October. There were several of them that wanted to bloom, where in the middle is this hard stem. And these onions are hardly storable, because this stem in the middle starts to soften and then the onions just rot quickly. So that this doesn't happen, the red onions are now cooked into a delicious chutney and preserved with it. And yes, chutney made from red onions, what do you do with it? It tastes great with fried meat. But I also love to eat it on a sandwich, or as a fondue, on a burger, in a hot dog. These are all things where the onion chutney goes wonderfully. Yes, apart from the fact that I cut the onions into half rings, I also have a little thyme here, a few bay leaves, sugar, salt, pepper and red wine vinegar. In addition, I cooked the 220 ml of tulip glasses and the rubber rings. In the pan I already have a little olive oil and the whole thing is now heated. We work here with olive oil, so not too hot. I always say half power. And as soon as the oil is hot, yes, it fits. I'll turn on the light up here. Then we can put the onions in the pot right away. Or I have now taken my pan here, because they only have to be sautéed glassy. They shouldn't take any color. And my big pan from Hoffmann, which has such a nice volume, everything fits in there wonderfully. And now it means to have a little patience here, always stir it up, about 7 to 12 minutes. Of course, it depends on how many onions are in the pan. I always go from 12 to 15 minutes here, until they are really nice and glassy. And always stir in between. But you don't have to look at me for a quarter of an hour. See you again before the next step. So, take a look in here. We have a nice, glassy onion mass. That's exactly right. That took us a little more than 10 minutes. So, now add salt to the pan. As always, you have the exact amounts in the video description. Then sugar. Yes, it's a lot of sugar. But if I, for example, have a tomato ketchup, then I also have a lot of sugar in there for eating meat. So, then we stir it briefly. And you can already see, the sugar is immediately liquidizing down here. Let it sizzle for a very short moment. And then add the red wine vinegar. If you don't have red wine vinegar, you can also add balsamic vinegar, two thirds balsamic vinegar and one third red wine vinegar. Or even all balsamic vinegar and completely without red wine. But then the color won't be as nice. So, now the plate comes a little smaller. And now my thyme and the bay leaves come in here. And now the whole thing has to simmer slowly for 30 to 40 minutes without a lid. In the end, almost all of the liquid should be boiled. Look in between again and again and if necessary add a sip of water or a sip of vinegar so that the whole thing doesn't run completely dry. So, the herbs are nicely submerged and then we let it simmer very gently. Okay, it's been a good 30 minutes. Take a look at the pan here. I hardly have any liquid left at the bottom, just a little bit. But in the glass, the onion also absorbs the liquid. And before we go to fill, we have to get the herbs out first, the bay leaves and the thyme. So, four bay leaves, three. The fourth is here. If individual leaves have come loose from the thyme, that's not a problem. Only the thick stems, I want them out. Because it has now lost its taste and the thick stems, it's not so nice when you bite on them. We turn off the stove. And now a little freshly ground pepper is added. If you like it hot, at this point, when you've put it in the pan for searing, for thinning the onions, you can also add chili. If you like it hot, it also goes well in there. So, then we stir the pepper again and we can go to fill the glasses. So, then I'll get another tablespoon and then we fill the glasses piece by piece. And the next glass. And you see, when I've filled it up here, I always shake the glass a little so that it sits nicely in the glass. A little more. And that's a wonderful side dish, by the way, when you're invited to a barbecue or when you... Gifts from the kitchen are always popular here. And that's something really fine. And I can only speak of our friends. They're always happy when I bring home homemade gifts from the kitchen. So, then we put the rest on a plate or in a small bowl. We'll have that right this evening. And the liquid in the glass, it will also disappear because the onions will swell again and absorb the liquid. That then binds a little more in the glass. Here I can just go with my fingers. Because that's not cooked here. That comes to the side. Okay. We have two, four, six glasses from the one kilo of red onions and a little bit for tonight's dinner. But we have to close the glasses first. Put the lid on everywhere. My red onions are relatively bright. It's a matter of taste. That's why the whole thing is pink now. If you have really dark red onions, of course it has a really great dark red color. But yes, the taste is the same. Because the red onions are also a little milder, sweeter. And of course that also works with white onions. But it has a different taste. Because the red onion is just milder than the white or yellow onion. As always, the look on top. So that no rubber ring pops out. So. Then we pack them in the food processor. I have a hot content. That means that the water here in the food processor must also be hot accordingly. So. Also to the filling level again. The glasses are in the water up to here. And then we put the lid on. We need 90 degrees. And we need 30 minutes. Do we have 30? Yes. It is now slowly heating up until it is at 90 degrees. And when the 30 minutes have elapsed, we get the glasses out, let them cool down again on the kitchen towel overnight and tomorrow then the brackets come down. Yes, there is still a little innovation. I would like to tell you about that. You have seen or noticed that Steffi was with us from Gläser & Flaschen and Steffi cooks. And yes, we are happy for everyone who does not buy on Amazon that we now also have an alternative for the complete shopping accessories, glasses, etc. We have now linked the Gläser & Flaschen GmbH in the video description below. The same principle as with the other links too. You don't pay a cent more. But we get a small commission when something is purchased via the links. Yes, I definitely wish you a lot of fun copying and believe me, it's really delicious. Even if maybe one or the other doesn't like to believe it. It's super delicious and I even eat it with cheese and also on cheese bread. Well, see you next time. Until then, have a nice time.