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Onions Monegasque

creative.chef's picture
Ingredients
  White onions 40 Small, peeled but with root ends left on (About 1 Inch In Diameter)
  Olive oil 1 Cup (16 tbs)
  Wine vinegar 1⁄2 Cup (8 tbs)
  Madeira/Dry vermouth 1⁄2 Cup (8 tbs)
  Bay leaves 2
  Thyme 1 Teaspoon
  Basil 1 Teaspoon
  Salt 1 Tablespoon
  Freshly ground black pepper 1 Teaspoon
  Saffron 1 Pinch (A Large Pinch)
  Tomato paste 2 Tablespoon
  Dark raisins 3⁄4 Cup (12 tbs)
Directions

MAKING
1) Take a skillet, add oil, vinegar, wine and stir fry onion, bay leaves, thyme, basil, salt and pepper.
2) Pour water, cover, and let it simmer for 15 minutes.
3) Add a pinch of saffron, tomato paste, and let it cook until onions become tender.
4) Add raisins and cook until the sauce thickens.
5) Let it chill in refrigerator.

SERVING
6) Take soup plates, garnish with chopped parsley, and serve the onions in the sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Onion
Interest: 
Gourmet
Servings: 
4

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