Prep 20 mins
Cook 32 mins
Makes a posh vegetable side-dish. This recipe originally came from a really old Readers Digest cookbook but I've tweaked it a little (as you do).
- 1 1⁄2 teaspoons olive oil
- 375 g white pearl onions, peeled
- 2 garlic cloves, crushed
- 1⁄3 cup dry white wine
- 1 cup stock (chicken, beef or veggie)
- 1 1⁄2 tablespoons tomato paste
- 1 1⁄2 tablespoons raisins
- 1⁄2 teaspoon grated orange rind (optional)
- 1 teaspoon finely chopped fresh basil or 1⁄4 teaspoon dried basil
- 1 teaspoon finely chopped fresh thyme or 1⁄4 teaspoon dried thyme
- In a saucepan heat the oil, add the onions, over moderate heat cook uncovered for about 10 minutes, stirring frequently.
- Add the garlic, wine, stock, tomato paste, raisins, orange rind, basil, thyme and pepper.
- Bring to a simmer and cook uncovered for about 20 minutes or until onions are tender, stir frequently.
- Raise the heat to high and cook, stirring until the sauce has thickened (about 3 minutes).
- This can be made made several days ahead (refrigerate) and reheated at serving time.
These onions are great. I used fresh herbs and chicken stock, also used sultanas. Next time I make it, I'll quadruple the recipe so there's some leftovers!
Wonderful recipe! I used large onions cut into quarters, so it wasn't the elegant dish that the recipe suggests... but it tasted superb! Definitely one to repeat.
Sounds delicious, is delicious, but quite large recipie for me. Very simple, and that is how I like it. I'm a kid, and I can do it!