ONIONS A LA MONEGASQUE

Onions a la Monegasque image

Provided by Barbara Kafka

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 12

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Ingredients

1 pound frozen pearl onions, defrosted in a sieve under warm running water, or fresh pearl onions, peeled (see note)
1/4 cup red-wine vinegar
1/4 cup white wine
1/4 cup olive oil
1/2 cup tomato purée
1 bay leaf
1/4 teaspoon oregano
1 cup dark raisins
3/4 teaspoon kosher salt
Pinch of freshly ground black pepper, or to taste
4 drops hot red-pepper sauce
2 teaspoons granulated sugar

Steps:

Combine onions, vinegar, wine, oil, purée, bay leaf, oregano and raisins in a 2 1/2-quart souffle dish or casserole with lid. Cover and cook at 100 percent power in a high-power oven for 10 minutes. Stir.
Continue cooking, uncovered, 10 minutes longer. Stir in salt, pepper, red-pepper sauce and sugar and let cool to room temperature. Remove bay leaf before serving. Will keep, if covered and refrigerated, at least a week.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 20 grams