Prep 5 mins
Cook 1 hr 5 mins
These onions are cooked and marinated in a delicious,slightly sweet sauce. They go well with any sauceless tapa. We've made this for dinner parties, cocktail parties and it's always a hit. I use a bag of frozen pearl onions and it turns out wonderfully! Goes well with grilled chicken. We usually eat them warm and I don't always cook them for the full time. Makes 4 largeish servings.
- 3 1⁄2 tablespoons olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 medium tomatoes, skinned and chopped
- 1 sprig parsley
- 1 bay leaf
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon thyme
- 1⁄2 lb white pearl onion, not more than 1 1/2 inches in diameter, peeled
- 1⁄4 cup white wine vinegar
- 2 tablespoons raisins
- 1 tablespoon sugar
- Heat 2 tablespoons of the oil in a small skillet and saute the chopped onion and garlic until the onion is tramsparent.
- Add the tomato, saute for a minute,
- Add the parsley, bay leaf, 1/8 teaspoon of the basil, 1/8 teaspoon of the thyme, salt, pepper, and 2 tablespoons water.
- Cover and simmer for 20 minutes.
- Place the pearl onions in a saucepan with 1/2 cup water, vinegar and the remaining 1 1/2 tablespoons of oil, the tomato mixture, the remaining 1/8 teaspoon of basil, the remaining 1/8 teaspoon of thyme, the raisins, salt, pepper, and sugar.
- Bring to a boil, reduce to a simmer and cook uncovered for 45 minutes.
- Cool and refrigerate.
- The onions will keep for many days in the refrigerator.