Onion Balsamic Chutney for Baked Brie

At Christmas my sister made an apple/fruity chutney of some kind to have with baked brie at my Mom's.  It was a huge hit.  Very tasty, we ate way too much but it was that good.  I might have to get that recipe she used because I would totally make it again.  Anyway, because I didn't have that recipe or most of the ingredients (I had one apple, haha) I looked up another chutney recipe.  I have a lot of onions so I thought onion would probably be the way to go.  I found a balsamic onion recipe here.  I didn't have red onions so I used yellow.  I also didn't have red wine vinegar so I used regular vinegar instead.  It was still good.

Here is how I did it:

I used 2 large onions which worked out to about half of the recipe I followed.

Get them starting to caramelize in a pot.

Gather your ingredients.

I mixed up the vinegars and sugar so it was ready to just go in.

Throw the bay leaf in with the onions.

And some dried chili flakes.

The onions will soften, keep going until they start to change colour.

I was running out of time so I threw the brine in before the onions were really dark and sweet but it was still really good.  Cook for another 30 minutes to allow the brine to thicken some.

Prepare your Brie for baking.  I just took the top of the rind off since I don't have a brie baker.  The rind helps to hold the gooey cheese in so I make a sort of bowl by just taking off the top.

I baked the brie for about 15 minutes at a high temperature because I was already using my oven to make spring rolls.  Do what you have to get it done.  We had this with crackers, olives, spring rolls and chicken wings done in the Actifry.

Looks yummy, right?  It was!

Oh my, what a hot mess but so good!

Poor Phoenix was sick with a fever and missed out on most of this but we did save him some.  We were in the middle of The Fast and the Furious so this snack type meal was perfect for munching on while watching TV.