Onions Monegasque - Appetizers

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

• Ready In: 30 mins
• Serves: 10-12

Ingredients

• 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

1. 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.
2. Bring to a boil, simmer gently for 6 minutes.
3. Stir in the tomato paste, saffron and raisins.
4. Continue to simmer for 3 more minutes or until the onions are just tender and not too soft. Remove from heat and chill.