Onion Chutney

For the onion chutney, peel the onions and cut into rings. Heat olive oil in a saucepan and fry the onion rings on high temperature for 5 minutes until golden brown.

Peel the pear, remove the core and cut into small pieces. Add the pear, cranberries and sugar to the pot and cook for about 2 minutes.

Add wine vinegar and water and bring to a boil. Let it boil down for about 5 minutes until slightly syrupy and season the onion chutney with salt and pepper.

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