- Finely chop 5 or 6 Breton pink onions. Sweat them in a pan with some butter, salt and pepper.
- When the onion is gold in colour, add 1 teaspoon of honey and 5 tablespoons of sugar and let it caramelise. If the onion sticks to the bottom of the pan, deglaze with some white wine.
- The chutney can be served cold as a canapé with foie gras on toast or hot with meat, for example duck breast.