I heard a recipe on the radio for onion chutney one day and promptly forgot a bunch of it. I tried to recreate and improvise the recipe and came up with this, which is pretty good, if I do say so myself.

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• 3 TBSP Oil
• 4 cups (1.5-2 lg) Sweet White Onions, diced
  • Caramelize on medium heat until medium brown
• 1 tsp Salt
• t tsp Pepper
• 3/4-1 tsp Cayenne Pepper
• 1/4 cup Vinegar
• 1 tsp Balsamic Vinegar
• 1/4 cup Sugar
• 1/4 cup chopped Parsley
  • Stir in, let cool, serve

1. It takes a good long while to caramelize the onions. On high heat, it's really easy to burn the onions, so pay more attention the higher the heat.
2. Be careful with the cayenne. It takes a while to activate. I like heat, but it's easy to make this inedible with too much cayenne. I try to hit the spot where the initial flavor is sweet onion, and then a bit of a kick and a lingering tingle follow.
3. I like to serve this with bread/crackers and cream cheese.
4. Excellent on hamburgers.