This agrodolce (sweet and sour) dish from Monaco is an ideal accompaniment to cheeses, roasted meats and poultry, and breads, and are also a delicious vegan treat on their own. Pearl onions are simmered with spices, vinegar, olive oil, and sweet raisins, then reduced to create the perfect balance and intensity of flavors. Starting with frozen peeled onions and spiced conserves makes it a quick and easy affair. They get their beautiful golden color from the saffron in the Lemon-Sultana Marmalata, and the plump raisins are treats all on their own.

Onions Monégasque

Christian Leue

Servings/Yield

Makes about 1 pint

Category

Side Dish

Onions Monégasque

Ingredients

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Uncover, raise the heat to high, and reduce the liquid to a thin glaze, stirring frequently.

  5. 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.

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