Name: Sweet and Sour Onion and Raisin Relish (Oignons aux Raisins Secs)
Yield: Makes about 2 Cups
Cuisine: France
Ingredients: 1 red bell pepper; Finely slivered zest of 2 oranges; 2 tablespoons sugar, or more to taste; ¼ cup red wine vinegar, or more to taste; 1 package (1 pound) frozen tiny white pearl onions, thawed; 2 ½ tablespoons extra virgin olive oil; Salt; ¼ teaspoon cayenne; ¾ cup dry white wine; 1 cup canned chopped tomatoes; ⅓ cup golden raisins; ¼ cup currants; 1 tablespoon tomato paste

Preparation info

Makes about
2
Cups

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This is Lucien Vanel’s version; it is an excellent relish to serve with rich meats. The natural flavor of the pearl onion is retained, but there’s a wonderful marriage of flavors, and the final sprinkling of olive oil just before serving enhances the sweetness of the onions.

Ingredients

1 red bell pepper
Finely slivered zest of 2 oranges
2 tablespoons sugar, or more t

Method

Preheat broiler. Roast the red pepper as close to the heat as possible, turning frequently, until the skin is charred and blistered all over, about 10 minutes. Place in a paper bag until cool enough to handle, about 20 minutes. Peel off and discard the skin. Remove stem, seeds, and thick veins. Cut into ⅛-inch-wide strips.
Blanch the orange zest in a small saucepa

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