Onions Monégasque
- Author
- Christian Leue
- Servings
- Makes about 1 pint
- Category
- Side Dish
Ingredients
- 1 bag of frozen pearl onions, or about one pound of fresh pearl onions
- 3 Tbsp olive oil
- 1 bay leaf
- 2 tsp Luberon N4
- 3 Tbsp wine or honey vinegar
- 1/2 cup dry white wine (or water plus a bit of sugar/juice and vinegar if you don't drink)*
- 3 Tbsp Lemon-Sultana Marmalata
- 1-2 Tbsp Spiced Raisin Marmalata (optional but great)
- Salt, to taste
Directions
- If using fresh onions, trim the root ends and blanch for 30 seconds in salted water, when cool the skins should slip off pretty easily. If using frozen onions check them over for any stray bits of skin.
- Add the onions, olive oil, bay leaf, Luberon, vinegar, and wine (or water) to a small pot or pan with a lid. Bring to just below a boil, give it a good stir, and simmer, covered, for 10 minutes.
- Add the marmalata(s), give everything a good stir, and simmer for another 10 minutes. Check if the onions are tender (they should still have some bite to them but be cooked through), and if not give them another 5 minutes, or until they are done.
- Uncover, raise the heat to high, and reduce the liquid to a thin glaze, stirring frequently.
- Salt to taste (you may not need any), then remove to a bowl or storage container. They are ready to eat as soon as they aren't so hot that they'll burn your mouth, but improve in flavor as they rest in the fridge, and will keep for a week.