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Sweet Onion Chutney


2  Large Vidalia Onions, sliced

1  Large Red Onion, sliced

2 Bunches  Scallion, sliced on bias

1 Bunch  Leeks, sliced on bias

3  Shallots, peeled, sliced

1 T  Garlic, chopped

¼ C  Fresh parsley, chopped

1  Bay leaf

½ C  Sherry wine

1 T  Butter

1 C  Haserot Culinaire Demi-glace



Over low heat, cook all onions and garlic in butter until brown and caramelized, seasoning with salt, pepper and bay leaf.

Deglaze with sherry wine and add demi-glace.

Reduce until mix is thick and nearly dry.

Add parsley and finish with 1 T of butter.

Adjust seasonings.