Confiture d’Oignons

Around the Monte Carlo area there is an old recipe for tiny sweet & sour onions - oignons à la monégasque-that is surely the grandfather of this modern spicy onion chutney. This is excellent with the Caillettes & Christian Millo serves a similar preserve with a slab of his luscious Terrine à l’Ancienne. At the Auberge Provençale in Eygalières it is served simply with scrubbed pink radishes & crusty bread.