Onions, Monaco Style
The way the French cook their onions!
8 -12 appetizer servings
- 3-4 dozen white pearl onions, peeled
- 1 1/2 cups dry white wine
- 1 tablespoon vinegar
- 1 teaspoon salt
- 3 lemon slices
- 2 tablespoons tomato paste
- 1 1/4 cups sultana raisins
- 1/4 cup white raisins
Put onions in skillet with wine, vinegar, salt, pepper, and lemon slices.
Simmer until onions are just tender but still crisp in the center.
Stir in tomato paste and raisins and cook for several minutes.
Remove the onions to a dish.
Let the juices cook down with the raisins until the liquid is almost a glaze.
Pour over the onions and chill.
Serve as an hors-d'oeuvre
Makes 8 to 12 servings.