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.