Caramelised red onion chutney

Just made this chutney from Allrecipes.com. Quite tasty. Worried it's a little vinegary but I'll leave it to mature and see what happens... (8/10/11- matured really well. Very tasty and good feedback from friends)

7 medium red onions

2 medium shallots

1 mediumwhite onion

1 sweet pepper (red or orange; grilled until black, peeled, seeded and diced)

1 red chilli (deseeded and diced)

270ml balsamic vinegar

50ml red wine vinegar

220g dark brown sugar

7cm stick of cinammon

2 fresh bay leaves

1 large sprig of rosemary (leaves picked and chopped)

olive oil

1.	Peel and chop the onions and shallots into chutney size pieces, add olive oil to a pan add the onions, bay leaves, cinammon and rosemary.
2.	Cook for about 20 mins on a low heat until the onions are golden,soft and sticky, add the chilli and pepper cook for a further couple of mins.
3.	Add the vinegar and sugar, simmer on a low heat until thick and chutney like.
4.	Spoon into sterilised jars. Can be left for 4-6 weeks to develop flavour.