Ottawa Magazine
November 2005
BITE: Carmelised Onion Chutney
The Japanese term umami is used to describe something that achieves the ultimate balance of tastes - something beyond the usual sweet, sour, salty or bitter. When I was first introduced to the term, I wondered if I would be able to detect foods in this "fifth sense" category. When I tasted the Carmelised Onion Chutney produced by the British gourmet food purveyor John Lusty (how great is that name?), I knew I'd done it. The onions are cooked until the natural sugars are released and combined with spiced vinegar, apples and dates. The results are positively umami . When spread on a slice of bread, instead of mustard or mayo, it transforms a simple turkey or ham sandwich into a delicacy. Spoon it on a cracker with goat cheese or Brie and prepare to swoon. Try it as a base for homemade pizza, serve it alongside pork tenderloin - the possibilities are endless. I guarantee these are the most inspiring onions you'll ever meet. -- Shawna Wagman
