Onions Monegasque Appetizers Recipes

BABY ONIONS MONEGASQUE

Steps:

• 1 Place the currants in a small bowl; cover with the boiling water and soak for 30 minutes or until plumped and softened
• 2 Drain, discarding the liquid
• 3 Meanwhile, heat the oil in a skillet large enough to hold the onions in a single layer, over medium-high heat
• 4 Once the oil shimmers, add the onions and cook for 3 to 5 minutes, until the onions begin to brown, shaking the pan as needed
• 5 Whisk together the wine, vinegar and tomato paste in a liquid measuring cup until the paste dissolves, then pour the mixture into the skillet, along with the sugar, herbes de Provence, saffron and bay leaf
• 6 Stir well; increase the heat to high so the mixture boils vigorously for 1 minute, then reduce the heat to medium-low
• 7 Cover and cook for 15 to 20 minutes, shaking the pan a few times, until the onions are barely tender
• 8 Uncover and increase the heat to medium-high; cook for about 5 minutes or until the liquid in the pan has reduced to a glaze consistency
• 9 Stir in the drained currants; discard the bay leaf
• 10 Taste, and season the onions with salt and pepper, as needed
• 11 Cool to room temperature before serving or storing
• 12 NOTE: To peel the onions, boil a pot of water
• 13 Use a small, sharp knife to score an X in the bottom of each onion
• 14 Drop them into the boiling water; cook for about 1 minute, then drain into a colander set in the sink
• 15 Peel when cool enough to handle
• 16 Trim the tops as needed

ONIONS MONEGASQUE - APPETIZERS

Steps:

• Put the onions in a saucepan with the wine, oil, vinegar, bay leaf, garlic, and salt The fluid should just cover the onions if not add a bit more wine.
• Bring to a boil, simmer gently for 6 minutes.
• Stir in the tomato paste, saffron and raisins.
• Continue to simmer for 3 more minutes or until the onions are just tender and not too soft. Remove from heat and chill.