Onion Lemon Chutney

* If Vidalia onions are not available in your area, then any sweet onion such as Walla Walla or Bermuda will do.

Peel and cut onions in half lengthwise and slice thinly. Cook the onions in a saucepan over medium heat, stirring occasionally, until the onions are limp, about 10 minutes. Cut the lemons in half lengthwise and remove the seeds. Cut into thin slices and add them to the pot along with the remaining ingredients. Simmer uncovered, stirring often as it thickens. Cook until most of the liquid has evaporated, approximately 1 hour. Store in an airtight container in the refrigerator for up to one week, or freeze for up to three months.