| 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 |
tb |
Finely chopped fresh parsley leaves |
| 2 |
c |
Water; about |
| 1 |
|
Garlic clove; minced and mashed |
|
|
; to a paste with a |
|
|
; pinch of salt |
| 2 |
tb |
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
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