Chestnuts Onions And Prunes Marrons Aux Oignons Et Quetsches Recipes

CHESTNUTS, ONIONS AND PRUNES (MARRONS AUX OIGNONS ET QUETSCHES)

Chestnuts, Onions and Prunes (Marrons aux Oignons et Quetsches) image

This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's delicious on its own or as an accompaniment to meats, like roast chicken or pork.

Provided by Joan Nathan

Categories side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound canned, bottled or fresh peeled chestnuts
1 pound pitted prunes
5 tablespoons sugar
4 medium onions, peeled and thinly sliced in rounds
4 tablespoons vegetable oil or unsalted butter
Salt to taste
Freshly ground pepper to taste
Juice of 1/2 lemon, or 2 tablespoons vinegar
1/2 teaspoon cinnamon

Steps:

Place the chestnuts and the prunes in a large pan in a single layer. Add water to just cover and 1 tablespoon of the sugar. Bring to a boil, then reduce to a simmer, and cook for 5 minutes. Drain, cool and halve both the chestnuts and the prunes.
Meanwhile, sauté the onions in the oil or butter in a frying pan until golden.
Add the 4 remaining tablespoons of sugar to the onions, as well as salt and freshly ground pepper to taste, the lemon juice or vinegar, and the cinnamon. Then stir in the chestnuts and prunes, and cook for 5 more minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 75 grams, Fat 8 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 430 milligrams, Sugar 32 grams, TransFat 0 grams

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