Best Onions In Raisin Sauce Recipes

CHICKEN, ONION, AND RAISIN STEW

Steps:

• Combine raisins and vinegar in small bowl; set aside. Cook onions in large saucepan of boiling water 5 minutes. Drain; cool slightly. Trim and peel onions.
• Preheat oven to 350°F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-low heat. Add onions and sauté until golden, about 10 minutes; transfer to large bowl. Sprinkle chicken with salt and pepper. Add 1 tablespoon oil to same pot. Working in batches, add chicken to pot and cook over medium-high heat until golden brown, about 5 minutes per side. Add chicken to bowl with onions. Add tomatoes with juices, broth, wine, coriander, honey, allspice, and 1 teaspoon pepper to pot. Bring to boil, scraping up any browned bits. Return chicken and onions to pot. Stir in bay leaves, orange peel, cinnamon stick and oregano. Cover tightly and bake until chicken is cooked through, about 1 hour.
• Stir raisin mixture and remaining 2 tablespoons oil into stew. Season with salt and pepper. Transfer to shallow bowl.

BEEF TONGUE WITH RAISIN SAUCE

Steps:

• Simmer the tongue in water to cover with one onion, coarsely chopped, the carrots, celery and garlic, for about three hours or until tender. Turn off heat and leave the tongue in its cooking broth while you prepare the sauce.
• Chop the remaining onion and saute in the butter in a small pan. Add the raisins and the almonds and fry until the almonds are golden brown.
• Stir in the vinegar and tomato paste, then add the Madeira and stock. Simmer for three minutes to reduce slightly, season with salt and pepper to taste and keep warm.
• Peel the tongue and slice it. Arrange the slices on a serving platter and pour the sauce over the top.

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE

Steps:

• Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
• Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
• To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

ONIONS IN RAISIN SAUCE

Steps:

• In a saucepan heat the oil, add the onions, over moderate heat cook uncovered for about 10 minutes, stirring frequently.
• Add the garlic, wine, stock, tomato paste, raisins, orange rind, basil, thyme and pepper.
• Bring to a simmer and cook uncovered for about 20 minutes or until onions are tender, stir frequently.
• Raise the heat to high and cook, stirring until the sauce has thickened (about 3 minutes).
• This can be made made several days ahead (refrigerate) and reheated at serving time.

EASY RAISIN SAUCE FOR HAM

Steps:

• Bring water to a boil in a saucepan.
• Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes.
• Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.

CRANBERRY SAUCE WITH PEARL ONIONS AND GOLDEN RAISINS

Steps:

• In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and a deep golden caramel. Remove the skillet from the heat, into the side of the skillet carefully pour 1 cup hot water, a little at a time, and cook the mixture over moderate heat, stirring, until the caramel is dissolved. Add the onions, the raisins, and the cranberries and simmer the mixture, stirring occasionally, for 10 minutes, or until the cranberries are tender. Remove the skillet from the heat, let the cranberry sauce mixture cool, and transfer it to a serving dish.

CHICKEN WITH RAISINS

Steps:

• Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
• Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
• Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
• Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.

PORK TENDERLOINS WITH BALSAMIC-RAISIN SAUCE

Steps:

• Place raisins and wine in small saucepan; let stand 8 hours.
• Add brown sugar and 1 tblsp balsamic vinegar to raisins.
• Boil over high heat until liquid is reduced to 1 tblsp, about 7 minutes.
• Add broth and continue to boil until reduced by half (can be prepared 2 days ahead; chill).
• Preheat oven to 450 degrees F.
• Heat olive oil in large, ovenproof skillet over medium-high heat.
• Add tenderloins and cook until brown on bottom, about 3 minutes.
• Add onion and shallots and continue to cooking until pork is brown on all sides and onion is tender, about 6 minutes.
• Add garlic; place skillet in oven and cook until thermometer inserted into thickest part of meat registers 140F, about 4 minutes.
• Transfer pork to platter.
• Tent with foil to keep warm.
• Add raisin mixture to skillet.
• Boil, scraping up any browned bits.
• Add remaining 1 ½ tblsps vinegar.
• Remove from heat and whisk in butter, 1 tblsp at a time.
• Season and keep warm.
• Slice pork into ½ inch thick slices.
• Arrange in slightly overlapping rolls in center of a large platter.
• Surround with oven-roasted vegetables.
• Pour sauce over pork and serve.