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1
For the onion marmalade: Heat the oil in a heavy medium saucepan over medium heat.
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2
Add the onions and cook, stirring frequently, until the onions begin to soften but not brown, about 8 minutes.
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3
Add 1/2 cup water, the sugar and chile flakes.
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4
Cook the onions until almost all the liquid is absorbed, stirring often, about 12 minutes.
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5
Add the apple cider vinegar and simmer until the marmalade is thick, stirring often, 8 to 10 minutes.
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6
Sprinkle with salt and pepper and cool.
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7
For the grilled sausages: Prepare a grill to medium-high heat.
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8
Brush the sausages with oil.
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9
Grill the sausages, turning them constantly, until golden and cooked through, or when an instant-read thermometer inserted in a sausage reads about 165 degrees F, about 14 minutes.
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10
Spread each baguette with the mustard.
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11
Place the grilled sausages on top of each baguette and top with the onion marmalade and Tomato Chutney.
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12
Boil a pot of water.
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13
Prepare a bowl of ice water.
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14
Cut the stem of the tomatoes using a paring knife.
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15
Slice a shallow X in the bottom end of the tomatoes.
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16
Plunge the tomatoes into the boiling water for a few seconds, using a slotted spoon.
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17
Transfer the tomatoes to the ice water.
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18
Remove the tomatoes and peel away the skin.
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19
Chop the tomatoes roughly.
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20
Pour the oil into a medium saucepan and heat over medium-high heat.
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21
Add the garlic and cumin and cook until fragrant, about 1 minute.
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22
Add the tomatoes, red wine vinegar and sugar and cook, stirring half way through the cooking time, until slightly thickened and the tomatoes have broken down, about 20 minutes.
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23
Add the herbs de Provence and sprinkle with salt and pepper.
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24
Cook the chutney, about 5 minutes.
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25
Let the chutney cool slightly before serving.
