Frog Hollow Grape and Onion Chutney
Thanks to Chef Mario Hernandez from Order of the Fat Tongue
1 bunch of red grapes, washed and de-stemmed
1 red onion, sliced thinly into half moon
Kosher salt and freshly ground black pepper to taste
Lemon juice or balsamic vinegar to taste
2 tbs. of olive oil
In a heavy bottom sauté pan, place the olive oil, grapes and onion and season to taste. Cook over medium high heat until onions and grapes are completely caramelized and making sure to stir throughout to avoid burning (this should take anywhere from 35 – 45 minutes.) Add lemon juice to taste and check for seasoning. Place into a bowl and allow it to cool to room temperature. Serve with cheese and bread or inside a grilled Panini as we did.