2 hrs 45 mins
Wonderful as a Hors d'oeuvre or buffet dish, hot or cold it is delicious. A little time consuming to make but worth every minute. Recipe evolved to our taste from "French Country Kitchen" by Ann Hughes-Gilbey
My Private Note
Units: US | Metric
For the sauce (coulis)
- 1 lb tomato
- 2 onions
- 3 garlic cloves
- bouquet garni (of your choice)
- salt and pepper
- 1 sprig fresh basil
- 1/4 cup olive oil (we like extra virgin)
For the onions
- 1Roughly chop and mix all sauce ingredients and cook 30-45 minutes or until soft.
- 2Put through a sieve or in a blender, I like the blender because I like to leave the sauce small lumpy, do not liquefy.
- 3Peel the onions and put in a stockpot with the sauce and all the other ingredients except the sugar.
- 4Add barely enough water to cover.
- 5Stir and bring to boil.
- 6Reduce to simmer, taste.
- 7Add sugar, a teaspoonful at a time, to counteract the acidity of the tomatoes and vinegar, the dish should taste slightly sharp, not unpleasantly sour.
- 8Simmer uncovered for about 1 hour.
- 9If onions are not tender, replace lid and cook until they are.
- 10(Add a few drops of water if necessary to keep the sauce moist).
- 11It should finish fairly thick, if watery, boil briskly, uncovered to evaporate excess moisture.
- 12Serve hot or cold with dinner or cold as a hors d' oeuvre.
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Nutritional Facts for Onion Salad or Hors D' Oeuvre - Oignons Marines
Serving Size: 1 (227 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 342.4
- Calories from Fat 205
- Total Fat 22.8 g
- Saturated Fat 3.2 g
- Cholesterol 0.0 mg
- Sodium 12.0 mg
- Total Carbohydrate 35.2 g
- Dietary Fiber 4.2 g
- Sugars 19.5 g
- Protein 3.0 g
The following items or measurements are not included:
white wine vinegar