| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | July 1992 | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Small white onions, blanched |
| in boiling | ||
| water for 30 | ||
| seconds plunged | ||
| into a bowl of ice | ||
| and cold water and | ||
| peeled | ||
| 1/4 | c | Olive oil |
| 1 | Tomato, peeled seeded and | |
| chopped fine | ||
| 1/2 | c | White-wine vinegar |
| 1/3 | c | Dried currants |
| 2 | Thyme sprigs | |
| 1 | T | Finely chopped fresh parsley |
| leaves | ||
| 2 | c | Water, about |
| 1 | Garlic clove, minced and | |
| mashed | ||
| to a paste with a | ||
| pinch of salt | ||
| 2 | T | Sugar |
| Toast points as an | ||
| accompaniment |
INSTRUCTIONS
In a large saucepan saute 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. Makes about 1 1/2 cups. Gourmet July 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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