Ingredients
1 tbs vegetable oil
4 Cups Vidalia onion, diced 3/8" thick
1/2 Cup apple cider vinegar
1/2 Cup vegetable broth
2 Tbs brown sugar
1 tsp coriander
1/2 tsp dry mustard
1/2 tsp Kosher or sea salt
1/2 tsp coarsely ground black pepper
Preparation
In a large heavy-bottomed pot over medium heat, heat the oil. Add the Vidalia onion and cook until soft,10-15 minutes, stirring occasionly. Add the vinegar, broth, sugar and seasonings. Cook for another 15 minutes, stirring occasionly. The onions should be translucent and reduced to a caramelized chutney. Remove from heat and cool completely. Transfer to an airtight container and refrigerate.
