Sauteed onions are wonderful, especially when combined with sweet and savory flavors as they are in this recipe. Traditionally served cold as an appetizer with crusty bread and other nibbles, this dish is equally good served warm alongside a hearty meal of meat or game.
This unique and flavorful recipe hails from Provence, France during a time when cooking in the region was absorbing flavors from a large Arab population. In French, it is called oignons a la Monegasque.
The success of the dish comes from gently browning the onions first and reducing the sauce until it is syrupy. These steps work to lightly caramelize sugar present in the ingredients and develop a more complex flavor.
Serves 4-6 as a starter with other small plates
1 1/2
lb small pearl onions (or similar)3
tbsp olive oil4
tbsp raisins1
cup water1
tomato, pureed or 2 tsp tomato paste2
tbsp red wine vinegar1
tbsp sugar- salt and pepper
1
bouquet garni
Using a sharp knife, top and tail the onions. Place in a bowl, cover with boiling water and leave for 10 minutes to loosen the outer skin.
Drain and peel the outer skin from the onions. Some people say cutting a shallow cross into the root end of each onion prevents it from unraveling while cooking. I have tried it and find no real difference. Rather, I tend to focus more on stirring as little as possible while preparing the dish.
Over medium heat, add the oil and onions to a heavy saucepan or frying pan large enough to hold the onions in a single layer. Sauté gently for five minutes, stirring occasionally to lightly brown the onions.
The onions are lightly browned and it's time to add the raisins. Today I have substituted pearl onions with fresh scallion bulbs.
Add the raisins and cook for another minute, just enough to lightly caramelize them without burning.
Add the remaining ingredients, cover and simmer over medium-low heat for 15 minutes, stirring occasionally.
Remove the lid and simmer for an additional 20 to 30 minutes until the liquid is reduced to a thick sauce and the onions are tender. If you feel the urge to stir, go gently so as to prevent the onions from falling apart.
The onions are nearly cooked. Another 3 to 4 minutes and they're done. Now is a good time to taste and adjust flavors if needed.
Give the sauce a quick taste to ensure you have a pleasant balance of sweet and sour. If necessary, add more vinegar or sugar.
Remove the bouquet garni and serve. This dish may be served hot or cold.