Onions Monaco Style Recipes

THE BEST FRENCH ONION SOUP

Steps:

• Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
• Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
• Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

MONEGASQUE-STYLE ONIONS

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.

ONIONS, MONACO STYLE

Steps:

• Put onions in skillet with wine, vinegar, salt, pepper, and lemon slices.
• Simmer until onions are just tender but still crisp in the center.
• Stir in tomato paste and raisins and cook for several minutes.
• Remove the onions to a dish.
• Let the juices cook down with the raisins until the liquid is almost a glaze.
• Pour over the onions and chill.
• Serve as an hors-d'oeuvre or with cold meat.
• Makes 8 to 12 servings.

ONIONS MONEGASQUE

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.

ONIONS (OIGNONS) MONEGASQUE

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.