Onions Monaco Style Food

MONEGASQUE-STYLE ONIONS

Monegasque-Style Onions image

Categories Onion Tomato Side Sauté Cocktail Party Vegetarian Bastille Day Vinegar Currant Chill Simmer Boil Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 11

Ingredients

1/2 pound small white onions, blanched in boiling water for 30 seconds, plunged into a bowl of ice and cold water, and peeled
1/4 cup olive oil
1 tomato, peeled, seeded, and chopped fine
1/2 cup white-wine vinegar
1/3 cup dried currants
2 thyme sprigs
1 tablespoon finely chopped fresh parsley leaves
about 2 cups water
1 garlic clove, minced and mashed to a paste with a pinch of salt
2 tablespoons sugar
toast points as an accompaniment

Steps:

In a large saucepan sauté the onions in the oil over moderately high heat, stirring, until they are browned, add the tomato, the vinegar, the currants, the thyme, the parsley, 1 cup of the water, the garlic paste, the sugar, and salt and pepper to taste, and bring the mixture to a boil. Simmer the mixture, adding more water, 1/2 cup at a time, as the liquid evaporates, for 50 minutes, or until the onions are tender. Cook the mixture over high heat, stirring, until the liquid is reduced to a glaze and let it cool. The onion mixture may be made 1 day in advance and kept covered and chilled.
Transfer the mixture to a serving dish and serve it with the toast.

ONIONS, MONACO STYLE

Onions, Monaco Style image

Make and share this Onions, Monaco Style recipe from Food.com.

Provided by Sharon123

Categories Onions

Time 20m

Yield 8-12 appetizer servings

Number Of Ingredients 9

Ingredients

3 -4 dozen white pearl onions, peeled
1 1/2 cups dry white wine
1 tablespoon vinegar
1 teaspoon salt
pepper
3 lemon slices
2 tablespoons tomato paste
1 1/4 cups sultana raisins
1/4 cup white raisins

Steps:

Put onions in skillet with wine, vinegar, salt, pepper, and lemon slices.
Simmer until onions are just tender but still crisp in the center.
Stir in tomato paste and raisins and cook for several minutes.
Remove the onions to a dish.
Let the juices cook down with the raisins until the liquid is almost a glaze.
Pour over the onions and chill.
Serve as an hors-d'oeuvre or with cold meat.
Makes 8 to 12 servings.

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