Side Dishes > Monaco > Oignons Monegasque >
Sweet & Sour Onions
1-1/2 LBS small pickling onions
3/4 C water
1 Bouquet Garni (bundled thyme, bay leaf, leafy celery top, parsley)
3 TBS olive oil
2 TBS red wine vinegar
4 TBS raisins
2 TBS tomato purée
1 TBS sugar
Salt & black pepper to taste
Remove top and tail of the pickling onions with a sharp knife. Place in a large heat-proof bowl and cover with boiling water. Set aside for ten minutes. Drain onions and carefully remove skins. Using a sharp knife, cut a cross at root end of each onion to allow even cooking and to prevent cores from falling out.
Heat oil in a large saucepan. Add onions and cook gently for about five minutes, stirring frequently. Add remaining ingredients; bring mixture to a simmer. Cover pan and cook on low for about thirty minutes, stirring occasionally. Remove cover and simmer an additional fifteen minutes, which allows sauce to thicken. Stir constantly to prevent sauce from sticking. When ready, the sauce should be thick and the onions tender.
Adjust levels of vinegar and sugar to sweet-sour taste. Allow to cool to room temperature; remove Bouquet Garni. Serve.
Food Fare Culinary Collection: Monegasque Coquere
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