Reader's Digest Mediterranean Cookbook/Tess Malos 1996

Sweet and Sour Onions with Raisins (Oignons A La Monegasque)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
657g/1-1/2 lb small pickling onions 3 tablespoons olive oil 2 tablespoons tomato puree
225ml/8 fl oz water 2 tablespoons red wine vinegar 1 tablespoon sugar
bouquet garni (sprig each thyme and parsley, bay leaf and leafy celery top, tied together) 4 tablespoons raisins salt and freshly ground black pepper



1 Using a sharp knife, top and tail the onions carefully. Place in a bowl, cover with boiling water and leave for 10 minutes. Drain, slip off the skins and cut a cross in the root end of each onion to prevent the middles popping out. Heat the oil in a heavy saucepan. Add the onions and cook gently, for 5 minutes, stirring. Add the remaining ingredients, cover and simmer over a low heat for 30 minutes, stirring occasionally. Remove the lid and simmer for 15-20 minutes, stirring occasionally to prevent sticking, until the liquid is reduced to a thick sauce and the onions are tender. If necessary, add more vinegar or sugar to give a pleasing sweet-sour flavour. Allow to cool to room temperature. Remove the bouquet garni before serving.

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