Onions Oignons Monegasque Recipes

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ONIONS (OIGNONS) MONEGASQUE



Onions (Oignons) Monegasque image

This is a Wivine de Stoop recipe from an old Home Beautiful recipe book. Simple to do and a great alternative to pickled onions.

Provided by Mandy

Categories     Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

500 g pickling onions, peeled
2 teaspoons icing sugar
2 tablespoons olive oil
1 1/2 tablespoons tomato paste
1 1/2 tablespoons vinegar
1 1/2 tablespoons sultanas
250 ml water
bouquet garni
1 teaspoon salt
fresh ground pepper

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

FRENCH ONION SOUP (SOUPE A L'OIGNON)



French Onion Soup (Soupe A L'Oignon) image

This is a traditional French onion soup recipe. It is not difficult to make....although you can use canned/prepared stock, it is best when made with "homemade" beef stock, as the canned/prepared stocks tend to be too salty.

Provided by Dee514

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb onion, peeled
2 ounces butter
2 1/2-3 pints beef stock
4 ounces cognac (or less)
8 -12 slices French bread
4 -6 ounces grated gruyere cheese

Steps:

  • Slice the onions very thinly.
  • Cook them in butter until clear (do not let them brown).
  • Add stock and simmer for 45 minutes.
  • Just before serving, add the brandy.
  • Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
  • If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.

MONEGASQUE-STYLE ONIONS



Monegasque-Style Onions image

Categories     Onion     Tomato     Side     Sauté     Cocktail Party     Vegetarian     Bastille Day     Vinegar     Currant     Chill     Simmer     Boil     Gourmet

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.

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