Onion Salad or Hors D' Oeuvre - Oignons Marines

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

• Ready In: 2 hrs 45 mins
• Serves: 6-8

Ingredients

• For the sauce (coulis)

• 1  lb tomatoes
• 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

• 2  lbs onions (little white ones are good)
• 2⁄3 cup golden raisin
• 1  cup white wine vinegar
• 6  tablespoons olive oil
•  bouquet garni (of your choice)
•  salt and pepper
•  sugar

Directions

1. Roughly chop and mix all sauce ingredients and cook 30-45 minutes or until soft.
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. Peel the onions and put in a stockpot with the sauce and all the other ingredients except the sugar.
4. Add barely enough water to cover.
5. Stir and bring to boil.
6. Reduce to simmer, taste.
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. Simmer uncovered for about 1 hour.
9. If 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).
11. It should finish fairly thick, if watery, boil briskly, uncovered to evaporate excess moisture.
12. Serve hot or cold with dinner or cold as a hors d' oeuvre.