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Onions, Pearl Monegasque (P, KLP, TNT)
Source: "Little Foods of the Mediterranean," by Clifford Wright
Serves: 6

20 ounces pearl onions, peeled
1-1/2 cups cold water
1/2 cup white wine vinegar
1/2 cup golden raisins
3 tbsp. olive oil
3 tbsp. tomato paste
1/4 teaspoon dried thyme
1 bay leaf
Salt, to taste
Pepper, to taste

Put all the ingredients in a medium saucepan, bring to a boil, reduce heat to low, cover, and simmer for 30 minutes.

Uncover and continue to simmer until the liquid in the pan is much reduced and syrupy, about another hour.

Arrange the onions and raisins in a serving platter and spoon over them any leftover sauce. Refrigerate before serving.

Poster's Notes:
You can use frozen pearl onions. This is one of my absolute favorites, it's a TOTAL WINNER.

Posted by Chana Billet

Nutritional Info Per Serving: N/A