Step 1

Peel and slice the onions into thin half-moon slices.

Step 2

In a large heavy-bottom pan, heat the olive oil and add the sliced onions, bay leaves, black pepper and salt.

Step 3

Cook over low heat for about 20 to 30 minutes, stirring occasionally to prevent it from burning. After this time, the onions should be soft, translucent, and reduced in size by half.

Step 4

Add the remaining ingredients: brown sugar, balsamic vinegar, wine, and mustard seeds (if using). Cook over low heat for 1 hour, or until most of the liquid has reduced. Stir occasionally to prevent the chutney from sticking to the bottom of the pan. The chutney should be thick and have a dark caramel color.

Step 5

Place into sterilized jars. Keep it in the fridge, or can it.