Braised onions, cubes of 18-month matured Gruyère AOP and apricot chutney

Ingredients

• 12 small onions of various colours (white, red, shallots, spring onions)
• 1.5 dl vegetable stock
• 1 dl white wine
• 4 sprigs of thyme
• 1 knob butter
• + salt and pepper
• 250 g apricots
• 2 tbsp apricot jam
• 2 tbsp apple vinegar
• 1 tbsp honey
• 2.5 cm fresh ginger
• 2 tbsp old-fashioned mustard
• 1 dl water
• 100 g Le Gruyère AOP