Wednesday, February 27, 2008

Onions Escofier

In Spanish these are called Monaco Style Onions and are served as a first course, or light entree, with crusty bread and cold cuts.... Any way you serve it, it's an interesting dish, sophisticated and not your run of the mill item....
Monaco Style Onions.-
20 small Cambray Onions or more depending on size
2/3 cup olive oil
1/2 cup wine vinegar
1/2 cup Madeira or dry Vermouth
2 Bay leaves
1 tsp thyme
1 tsp basil
Salt & pepper to taste
Pinch of Saffron, dissolved in a little cold water
1/2 cup tomato sauce
1/4 cup raisins Parsley, chopped
Peel the onions and leave 1 in of green part on. Put in casserole with oil,vinegar, wine, bay leaf, thyme, basil, salt & pepper and insure liquid covers onions or add water until it does and heat on med-high heat. When it begins to boil, lower heat to simmer and cook for about 15 min. Add saffron and tomato. Mix well and continue to cook until the onions are tender yet still firm. Add raisins and check onions are soft and liquid reduces a bit. Serve with some of the liquid and sprinkle with parsley. Serve with crusty bread and cold cuts.

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