Sweet and Sour Onions
Instructions:
- Cooked in this way, sweet baby onions make an unusual yet tasty side dish. This recipe originated in the Provence region of France.
- 450 g / l lb baby onions, peeled
- 50 mi/2 fl oz/ ¼ cup wine vinegar
- 45 ml/3 tbsp olive oil
- 40 g/ 1 ½ oz /3 tbsp caster sugar
- 45 mi/3 tbsp tomato puree
- 1 bay leaf
- 2 sprigs of fresh parsley
- 65 g/2 1/2 oz/ 1/2 cup raisins
- salt and freshly ground black pepper
- Put all the ingredients in a saucepan with 300 ml/ 1/2pint/l ¼ cups water. Bring to the boil and simmer gently, uncovered, for 45 minutes or until the onions are tender and most of the liquid has evaporated.
- Remove the bay leaf and parsley, check the seasoning and transfer to a serving dish. Serve at room temperature.
- Serves 6