This beetroot and onion chutney is exactly what your grilled cheese has been asking for. Yummo!
2-3 tablespoons butter or vegan butter
2-3 large onions, chopped
1 cup cooked beets, chopped into small pieces
1 tablespoons fresh thyme
2 tablespoons brown sugar
⅓ cup balsamic vinegar
scant teaspoon sea salt
1. Melt the butter in a heavy (preferably cast iron) pot over medium-low heat, then add the onions.
2. Stir the onions every few minutes and cook until light golden (reduce heat to low if cooking too fast or onions are drying out/sticking to the bottom).
3. Add in the remaining ingredients and simmer until thick, stirring every 5-10 minutes (approximately 45 minutes to an hour).
4. Cool and refrigerate. Pair with cheese and crackers, on a sandwich, or however else you'd like!