Onions In Raisin Sauce
|Olive oil||1 1⁄2 Teaspoon|
|Small white onions||3⁄4 Pound, peeled|
|Garlic||2 Clove (10 gm), minced|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Low sodium beef broth||1 Cup (16 tbs)|
|Low sodium tomato paste||2 Tablespoon|
|Grated orange rind||1⁄2 Teaspoon|
|Dried basil||1⁄4 Teaspoon, crumbled|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
In a small heavy saucepan, heat the olive oil over moderate heat for 1 minute; add the onions and cook, uncovered, stirring frequently, until they are golden about 7 minutes.
Add the garlic, wine, beef broth, tomato paste, raisins, orange rind, basil, thyme, and pepper, and bring to a simmer.
Cook, uncovered, stirring often, for 20 minutes or until the onions are tender.
Raise the heat to high and cook, stirring, until the sauce is thick about 3 minutes.