Recipe by Bergy
This is a unique appetizer and may be mixed on a platter with other appetizers. I usually spear a couple of raisins and an onion on a toothpick. If mixed in with other veggies or hors d'oeuvres there are enough for 10-12 people. The onions should be well chilled before serving
- 60 small boiling onions, peeled, leave some root so the onion holds together
- 1 1⁄2 cups white wine
- 1⁄3 cup wine vinegar
- 1⁄4 cup olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 garlic cloves
- 1 teaspoon salt
- 4 tablespoons tomato paste
- 1⁄4 teaspoon saffron
- 3⁄4 cup white sultana raisins
Directions See How It's Made
- Put the onions in a saucepan with the wine, oil, vinegar, bay leaf, garlic, and salt The fluid should just cover the onions if not add a bit more wine.
- Bring to a boil, simmer gently for 6 minutes.
- Stir in the tomato paste, saffron and raisins.
- Continue to simmer for 3 more minutes or until the onions are just tender and not too soft. Remove from heat and chill.