Sweet and Sour Onion and Raisin Relish

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

Oignons aux Raisins Secs

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

Europe
France
Main course
Gluten-free

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