Spanish Sweet And Sour Pearl Onions In Tomato-Raisin Sauce

[Guest guest]

* Exported from MasterCook *

 

Spanish Sweet And Sour Pearl Onions In Tomato-Raisin Sauce

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 25

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers And Snacks Sauces And Marinades

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound pearl onions -- unpeeled

2 tablespoons extra-virgin olive oil

1 medium yellow onion -- finely chopped

(about 6 ounces)

2 large garlic cloves -- finely chopped

2 medium tomatoes -- peeled

seeded and chopped

(about 6 ounces each)

1/4 cup vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

2 sprigs fresh parsley

2 bay leaves

1/2 teaspoon dried thyme leaves

Salt and freshly ground black pepper -- to taste

1 cup water

1/2 cup white wine vinegar

1/4 cup dark raisins

2 tablespoons sugar

2 teaspoons finely chopped fresh basil

 

Makes 8 servings

 

This is a slightly more sophisticated Spanish variation on the Italian

method of cooking baby onions in sweet and sour sauce. Here, pearl onions

are not browned, but slowly cooked in a rich tomato-raisin sauce that

results in a delicious chutneylike condiment, wonderful on grilled eggplant

or veggie burgers. It is also a somewhat lengthier recipe, but the tomato

sauce can be made a day in advance.

 

In a medium stockpot or large saucepan filled with toiling water, blanch

the pearl onions for 2 to 3 minutes, depending on size. Drain in a

colander and rinse under cold running water. Transfer to a cutting

board. Cut off the root ends, then squeeze each onion gently toward the

root end until the onion slips out.

 

Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add

the chopped onion and garlic and cook, stirring often, until softened but

not browned, 3 to 5 minutes. Add the tomatoes and cook, stirring, for 2

minutes. Add the broth, parsley, bay leaves, thyme, salt, and pepper;

bring to a simmer over medium-high heat. Reduce the heat, cove; and simmer

gently for 20 minutes.

 

Add the pearl onions, water, vinegar, raisins, sugar, and basil to the

skillet. Bring to a boil over high heat. Reduce the heat and simmer

gently, uncovered, stirring occasionally, for 40 to 45 minutes, or until

the liquids are greatly reduced. Remove the parsley sprigs and bay

leaves. Cool completely before covering and refrigerating for at least 3

hours to allow the flavors to blend. Serve chilled or at room temperature.

 

Advance Preparation: The dish can be stored, covered, in the refrigerator

for up to five days. Bring to room temperature or serve chilled.

 

Per Serving: Calories 108, Protein 3 g, Total Fat 4 g, Saturated Fat 1 g,

Cholesterol 0 mg, Carbohydrate 18 g, Dietary Fiber 4 g, Sodium 181 mg

 

- - - - - - - - - - - - - - - - - -