Slice the onions and finely chop the garlic. Add the butter to a large saucepan on a medium heat.
Cook the garlic and onions until the onions are nice and glossy.
Add the sugar, thyme and salt and pepper. Give it a good stir and reduce the heat. Cook uncovered for 40 minutes and stir occasionally.
Pour in the wine, balsamic vinegar, sultanas and spices then simmer on a medium heat for 30 minutes. Don’t let it boil but reduce the liquid until 2/3s have gone and the liquid has thickened. Remove the cinnamon stick.
Leave and cool and spoon into sterilised jars. The chutney keeps in the fridge for up to 3 months.
Serve with cheese of your choice or spoon on top of a camembert before baking. Enjoy!