VCE: Sweet And Sour Onions With Dried Fruits

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* Exported from MasterCook *

 

Sweet And Sour Onions With Dried Fruits

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 79

Serving Size : 1 Preparation Time :0:00

Categories : Fruits Sauces And Marinades

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound boiling onions

OR pearl onions or shallots

OR a mixture

2 teaspoons butter

1 tablespoon golden raisins

1 tablespoon dried cherries

1 tablespoon light brown sugar

1 small rosemary sprig

2 tablespoons diced tomatoes

fresh or canned

2 tablespoons red wine vinegar

Salt and freshly milled pepper

 

Makes about 2 1/2 cups.

 

Boiling onions are much faster to prepare than the tiny pearl onions, and

shallots are also delectable. Serve warm or at room temperature. This

relish will keep for several weeks in the refrigerator. Boil the onions

for 1 minute, then drain and remove the skins. Shallots needn't be

parboiled. If shallots show natural divisions, pry them apart, then peel.

 

Heat the butter in a heavy medium skillet. Add the onions and cook over

medium heat, shaking the pan every few minutes, until they're nicely

browned, about 15 minutes. Add 2 cups water and the remaining ingredients

except the vinegar, salt, and pepper. Cover and simmer until the onions

are tender-25 minutes or more, depending on the size. Uncover, raise the

heat, add the vinegar, and cook until the liquid has evaporated, leaving

behind a thick glaze. Season with salt and pepper.

 

 

 

 

 

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