Onions Monegasque Food

MONEGASQUE-STYLE ONIONS

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 MONéGASQUE

Steps:

• If using fresh onions, trim the root ends and blanch for 30 seconds in salted water, when cool the skins should slip off pretty easily. If using frozen onions check them over for any stray bits of skin.
• Add the onions, olive oil, bay leaf, Luberon, vinegar, and wine (or water) to a small pot or pan with a lid. Bring to just below a boil, give it a good stir, and simmer, covered, for 10 minutes.
• Add the marmalata(s), give everything a good stir, and simmer for another 10 minutes. Check if the onions are tender (they should still have some bite to them but be cooked through), and if not give them another 5 minutes, or until they are done.
• Uncover, raise the heat to high, and reduce the liquid to a thin glaze, stirring frequently.
• Salt to taste (you may not need any), then remove to a bowl or storage container. They are ready to eat as soon as they aren't so hot that they'll burn your mouth, but improve in flavor as they rest in the fridge, and will keep for a week.

FRENCH ONION SOUP (SOUPE A L'OIGNON)

Steps:

• Slice the onions very thinly.
• Cook them in butter until clear (do not let them brown).
• Add stock and simmer for 45 minutes.
• Just before serving, add the brandy.
• Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
• If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.

BABY ONIONS MONEGASQUE

Steps:

• 1 Place the currants in a small bowl; cover with the boiling water and soak for 30 minutes or until plumped and softened
• 2 Drain, discarding the liquid
• 3 Meanwhile, heat the oil in a skillet large enough to hold the onions in a single layer, over medium-high heat
• 4 Once the oil shimmers, add the onions and cook for 3 to 5 minutes, until the onions begin to brown, shaking the pan as needed
• 5 Whisk together the wine, vinegar and tomato paste in a liquid measuring cup until the paste dissolves, then pour the mixture into the skillet, along with the sugar, herbes de Provence, saffron and bay leaf
• 6 Stir well; increase the heat to high so the mixture boils vigorously for 1 minute, then reduce the heat to medium-low
• 7 Cover and cook for 15 to 20 minutes, shaking the pan a few times, until the onions are barely tender
• 8 Uncover and increase the heat to medium-high; cook for about 5 minutes or until the liquid in the pan has reduced to a glaze consistency
• 9 Stir in the drained currants; discard the bay leaf
• 10 Taste, and season the onions with salt and pepper, as needed
• 11 Cool to room temperature before serving or storing
• 12 NOTE: To peel the onions, boil a pot of water
• 13 Use a small, sharp knife to score an X in the bottom of each onion
• 14 Drop them into the boiling water; cook for about 1 minute, then drain into a colander set in the sink
• 15 Peel when cool enough to handle
• 16 Trim the tops as needed

ONIONS MONEGASQUE

Steps:

• Place the onions in a deep skillet or sauce pan with the oil, vinegar, wine, bay leaves, basil, thyme, salt, pepper and enough water to barley cover. Bring to a simmer and cook over low heat for 20 minutes.
• Stir in the the saffron and tomato paste and cook for another 20 minutes.
• Add the dried fruit and cook for yet another 20 minutes.
• Serve in a large covered casserole topped with the parsley and chopped green scallions.
• This is a nice dish to make when invited to a friends house and asked to bring a dish. Arrive with it at room temp, with the chopped scallion tops and parsley wrapped in a damp paper towel. Reheat at 350 for 20 minutes when their oven is free. It does not need to be served hot, just warm enough so the olive oil is still nicely melded. Add the chopped scallions tops and parsley just before serving.