Onions A La Monegasque Recipes

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ONIONS (OIGNONS) MONEGASQUE

This is a Wivine de Stoop recipe from an old Home Beautiful recipe book. Simple to do and a great alternative to pickled onions.

Provided by Mandy

Categories     Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10



Onions (Oignons) Monegasque image

Steps:

  • Combine all ingredients in a medium saucepan.
  • Bring to the boil and simmer covered until the onions are softened but still in shape.
  • Cool & refrigerate.

Nutrition Facts : Calories 96.9, Fat 4.6, SaturatedFat 0.7, Sodium 423.1, Carbohydrate 13.9, Fiber 1.4, Sugar 8.2, Protein 1

500 g pickling onions, peeled
2 teaspoons icing sugar
2 tablespoons olive oil
1 1/2 tablespoons tomato paste
1 1/2 tablespoons vinegar
1 1/2 tablespoons sultanas
250 ml water
bouquet garni
1 teaspoon salt
fresh ground pepper

MONEGASQUE-STYLE ONIONS

Categories     Onion     Tomato     Side     Sauté     Cocktail Party     Vegetarian     Bastille Day     Vinegar     Currant     Chill     Simmer     Boil     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 11



Monegasque-Style Onions image

Steps:

  • In a large saucepan sauté the onions in the oil over moderately high heat, stirring, until they are browned, add the tomato, the vinegar, the currants, the thyme, the parsley, 1 cup of the water, the garlic paste, the sugar, and salt and pepper to taste, and bring the mixture to a boil. Simmer the mixture, adding more water, 1/2 cup at a time, as the liquid evaporates, for 50 minutes, or until the onions are tender. Cook the mixture over high heat, stirring, until the liquid is reduced to a glaze and let it cool. The onion mixture may be made 1 day in advance and kept covered and chilled.
  • Transfer the mixture to a serving dish and serve it with the toast.

1/2 pound small white onions, blanched in boiling water for 30 seconds, plunged into a bowl of ice and cold water, and peeled
1/4 cup olive oil
1 tomato, peeled, seeded, and chopped fine
1/2 cup white-wine vinegar
1/3 cup dried currants
2 thyme sprigs
1 tablespoon finely chopped fresh parsley leaves
about 2 cups water
1 garlic clove, minced and mashed to a paste with a pinch of salt
2 tablespoons sugar
toast points as an accompaniment

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

Provided by Bergy

Categories     Vegetable

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 11



Onions Monegasque - Appetizers image

Steps:

  • 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.

Nutrition Facts : Calories 260.9, Fat 5.8, SaturatedFat 0.9, Sodium 298.1, Carbohydrate 45.1, Fiber 6.2, Sugar 19.1, Protein 4.3

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

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