Monegasque-style onions

1 servings

Ingredients

Quantity Ingredient
½ pounds Small white onions; blanched in boiling
; water for 30
; seconds, plunged
; into a bowl of ice
; and cold water, and
; peeled
¼ cup Olive oil
1 Tomato; peeled, seeded, and
; chopped fine
½ cup White-wine vinegar
⅓ cup Dried currants
2 Thyme sprigs
1 tablespoon Finely chopped fresh parsley leaves
2 cups Water; about
1 Garlic clove; minced and mashed
; to a paste with a
; pinch of salt
2 tablespoons Sugar
Toast points as an accompaniment

Directions

In a large saucepan saute 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, ½ 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.

Makes about 1½ cups.

Gourmet July 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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