Sweet and Sour Onion and Raisin Relish

Oignons aux Raisins Secs

Preparation info
  • Makes about


    • Difficulty


Appears in

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.


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


  1. 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.
  2. Blanch the orange zest in a small saucepa