Onions Oignons Monegasque Recipes

Steps:

• Place the onions in a deep skillet or sauce pan with the oil, vinegar, wine, bay leaves, basil, thyme, salt, pepper and enough water to barley cover. Bring to a simmer and cook over low heat for 20 minutes.
• Stir in the the saffron and tomato paste and cook for another 20 minutes.
• Add the dried fruit and cook for yet another 20 minutes.
• Serve in a large covered casserole topped with the parsley and chopped green scallions.
• This is a nice dish to make when invited to a friends house and asked to bring a dish. Arrive with it at room temp, with the chopped scallion tops and parsley wrapped in a damp paper towel. Reheat at 350 for 20 minutes when their oven is free. It does not need to be served hot, just warm enough so the olive oil is still nicely melded. Add the chopped scallions tops and parsley just before serving.

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.

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.