Onions ‘Monégasque’

• 2 carrots, coarsely chopped
• 4 tablespoons olive oil
• 2 pounds <

Sauté chopped carrots in olive oil until soft and golden. Combine in a saucepan with peeled onions, water, dry white wine, lemon juice, sultanas, tomato purée, bay leaves, thyme and salt, pepper and cayenne, to taste, and simmer for about 1 hour, or until onions are cooked through and sauce has reduced a little. Chill. Just before serving: correct seasoning; add a little olive oil and sprinkle