Little Onions Braised with Raisins

Name: Little Onions Braised with Raisins
Yield: Serves 4-6
Cuisine: Australian
Ingredients: 150 g seedless raisins; 2 cloves garlic, peeled and finely chopped; 1 can [400 g] Italian tomatoes, pulped with their juices; 2 bay leaves; 1 large sprig rosemary; salt and pepper; 2 tablespoons chopped flat-leaf parsley; a touch of sugar if the dish seems too acidic; 20 ml extra virgin olive oil; 1 kg tiny brown pickling onions, peeled so that the base is left intact - make 2 cuts crosswise in the base to prevent splitting; 1 tablespoon tomato paste if the tomatoes are dull in flavour; 120 ml white wine

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

Anne says that these onions keep very well for several days in the fridge.

Ingredients

1 kg tiny brown pickling onions, peeled so that the base is left intact - make 2 cuts crosswise in the base to prevent splitting
20 ml extra virgin olive oil

Oceania
Europe
France
Australia
Side dish
Mediterranean
Gluten-free
Vegan

Method

‘Sauté the onions in the hot oil until golden keeping them moving and adjusting the heat so that they do not burn.

‘Add the wine and after it has evaporated slightly, add the remaining ingredients and sufficient water to cover them. Return to boil then simmer with the lid on until the onions are tender and the liquid is somewhat evaporated. Stir from time to time. This should take 25 mi