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Pink Onions Escoffier

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Ingredients
  Tarragon vinegar/Cider vinegar 1⁄3 Cup (5.33 tbs)
  Water 3⁄4 Cup (12 tbs)
  White wine 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Olive oil 4 Tablespoon
  Tomato paste 3 Tablespoon
  Seedless raisins 1⁄3 Cup (5.33 tbs)
  Chopped parsley 2 Tablespoon
  Bay leaf 1
  Thyme 1⁄4 Teaspoon
  Small white onions 1 Pound, peeled
Directions

MAKING
1) In a saucepan, add all the ingredients other than the onions. Combine thoroughly.
2) Add onions to the mixture.
3) Place the saucepan over high heat and bring it to a boil.
4) Reduce heat to low and cover the saucepan with a lid. Let it simmer for an hour or until the onions are thoroughly cooked and the sauce has turned creamy.
5) Remove from heat and allow cooling at room temperature.
6) Place inside refrigerator to chill.

SERVING
7) Serve chilled by garnishing with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Onion
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

Rate It

Your rating: None
4.22143
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1066 Calories from Fat 542

% Daily Value*

Total Fat 61 g94.4%

Saturated Fat 8.6 g43.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2040.7 mg85%

Total Carbohydrates 118 g39.4%

Dietary Fiber 13.2 g53%

Sugars 76.1 g

Protein 10 g19.8%

Vitamin A 66.9% Vitamin C 145.3%

Calcium 21.7% Iron 35.9%

*Based on a 2000 Calorie diet

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Pink Onions Escoffier Recipe