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Oignons à la Monégasque
Sweet and Sour Onion Salad with Raisins
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
From the 1880s and the time of the Ritz-Escoffier partnership, hotel restaurants in Monaco were a centre of classical and ‘international’ rather than regional cuisine. At home the cooking resembles that of the rest of Provence, though this sweet and sour onion salad is peculiar to Monaco.
Ingredients
| baby onions |
Method
Put all the ingredients in a pot, bring to a boil and simmer uncovered over a low fire for 45 minutes or until the onions are very tender. By the end of cooking, most of the water should have evaporated, so the mixture is moist but not liquid. Taste for seasoning; more sugar or vinegar may be added if necessary. Discard the bouquet garni and transfer the onion and raisin mixture to a serving bo