Best Onions Monegasque Appetizers Recipes

Onions (Oignons) Monegasque image

Provided by Mandy

Categories Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Steps:

Combine all ingredients in a medium saucepan.
Bring to the boil and simmer covered until the onions are softened but still in shape.
Cool & refrigerate.

Nutrition Facts : Calories 96.9, Fat 4.6, SaturatedFat 0.7, Sodium 423.1, Carbohydrate 13.9, Fiber 1.4, Sugar 8.2, Protein 1

Onions Monegasque image

Provided by Karens Krazy Kitchen

Categories < 4 Hours

Time 1h20m

Yield 3 cups, 8 serving(s)

Number Of Ingredients 13

40 onions, of various types, see above
2/3 cup olive oil
1/2 cup red wine vinegar
1/2 cup madeira wine or 1/2 cup dry vermouth
2 bay leaves
1 tablespoon basil
1 tablespoon thyme
1 tablespoon salt
2 teaspoons pepper
1 pinch saffron
2 tablespoons tomato paste
3/4 cup chopped dried fruit, of your choice peaches, raisins, apricots, cranberries, etc
2 tablespoons chopped fresh parsley

Steps:

Place the onions in a deep skillet or sauce pan with the oil, vinegar, wine, bay leaves, basil, thyme, salt, pepper and enough water to barley cover. Bring to a simmer and cook over low heat for 20 minutes.
Stir in the the saffron and tomato paste and cook for another 20 minutes.
Add the dried fruit and cook for yet another 20 minutes.
Serve in a large covered casserole topped with the parsley and chopped green scallions.
This is a nice dish to make when invited to a friends house and asked to bring a dish. Arrive with it at room temp, with the chopped scallion tops and parsley wrapped in a damp paper towel. Reheat at 350 for 20 minutes when their oven is free. It does not need to be served hot, just warm enough so the olive oil is still nicely melded. Add the chopped scallions tops and parsley just before serving.

Nutrition Facts : Calories 456.6, Fat 18.6, SaturatedFat 2.6, Sodium 925.8, Carbohydrate 70.1, Fiber 9.7, Sugar 24.2, Protein 5.8

Monegasque-Style Onions image

Yield Makes about 1 1/2 cups

Number Of Ingredients 11

1/2 pound small white onions, blanched in boiling water for 30 seconds, plunged into a bowl of ice and cold water, and peeled
1/4 cup olive oil
1 tomato, peeled, seeded, and chopped fine
1/2 cup white-wine vinegar
1/3 cup dried currants
2 thyme sprigs
1 tablespoon finely chopped fresh parsley leaves
about 2 cups water
1 garlic clove, minced and mashed to a paste with a pinch of salt
2 tablespoons sugar
toast points as an accompaniment

Steps:

In a large saucepan sauté the onions in the oil over moderately high heat, stirring, until they are browned, add the tomato, the vinegar, the currants, the thyme, the parsley, 1 cup of the water, the garlic paste, the sugar, and salt and pepper to taste, and bring the mixture to a boil. Simmer the mixture, adding more water, 1/2 cup at a time, as the liquid evaporates, for 50 minutes, or until the onions are tender. Cook the mixture over high heat, stirring, until the liquid is reduced to a glaze and let it cool. The onion mixture may be made 1 day in advance and kept covered and chilled.
Transfer the mixture to a serving dish and serve it with the toast.