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    You are in: Home / Recipes / Onion Salad or Hors D' Oeuvre - Oignons Marines Recipe
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    Onion Salad or Hors D' Oeuvre - Oignons Marines

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    Derf's Note:

    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

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    Units: US | Metric

    For the sauce (coulis)

    For the onions


    1. 1
      Roughly chop and mix all sauce ingredients and cook 30-45 minutes or until soft.
    2. 2
      Put through a sieve or in a blender, I like the blender because I like to leave the sauce small lumpy, do not liquefy.
    3. 3
      Peel the onions and put in a stockpot with the sauce and all the other ingredients except the sugar.
    4. 4
      Add barely enough water to cover.
    5. 5
      Stir and bring to boil.
    6. 6
      Reduce to simmer, taste.
    7. 7
      Add sugar, a teaspoonful at a time, to counteract the acidity of the tomatoes and vinegar, the dish should taste slightly sharp, not unpleasantly sour.
    8. 8
      Simmer uncovered for about 1 hour.
    9. 9
      If onions are not tender, replace lid and cook until they are.
    10. 10
      (Add a few drops of water if necessary to keep the sauce moist).
    11. 11
      It should finish fairly thick, if watery, boil briskly, uncovered to evaporate excess moisture.
    12. 12
      Serve hot or cold with dinner or cold as a hors d' oeuvre.

    Ratings & Reviews:

    • on April 11, 2007


      This was very nice. I had it over the weekend with some grilled Toulouse sausage, and they went well together!

      people found this review Helpful. Was this review helpful to you? Yes | No


    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:

    fresh basil

    white wine vinegar

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