Onion Compote

Name: Onion Compote
Ingredients: 450-700 g (1-1½ lb) pickling onions or shallots; 450-700 g (1-1½ lb) pickling onions or shallots; 200 ml (7 fl oz) water; 1 tablespoon wine vinegar; 3 tablespoons olive oil; 1 tablespoon brown sugar or honey; 1 tablespoon brown sugar or honey; 2 tablespoons tomato purée; 3 tablespoons raisins, sultanas or currants; 3 tablespoons raisins, sultanas or currants; 3 tablespoons raisins, sultanas or currants; a sprig of fresh thyme, a bay leaf and a sprig of fresh rosemary, tied together; a sprig of fresh thyme, a bay leaf and a sprig of fresh rosemary, tied together; a sprig of fresh thyme, a bay leaf and a sprig of fresh rosemary, tied together; salt and pepper; salt and pepper

Preparation info

4
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

This is a delectable way to make use of little pickling onions or shallots, and is no trouble once you have peeled the onions. Serve with cold meat, or sausages, or alone with dark rye bread as an original starter.

Ingredients

450-700 g (1-1½ lb) pickling onions or shallots
200 ml (

Starter
Side dish
Vegan
Gluten-free

Method

To peel the onions or shallots, blanch them in a large saucepan of boiling water for about 10 seconds, then drain them and rinse under cold running water. Trim off both ends and slip off the skins.

Put the onions or shallots in a large heavy-based saucepan with the remaining ingredients. Bring to the boil, then turn the heat right down and simmer gently, half-covered, for 30-45 minutes