Onions à la Grecque

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

These sweet and sour onions in a well-flavoured dressing can be served as part of an hors-d’oeuvre or on their own as an accompaniment to cold meats.


  • 450 g/1 lbsmall button onions
  • 1.5 dl/¼ pint water
  • 4 tablespoons dry white wine or wine vinegar
  • 25 g/1 oz sugar
  • 2 tablespoons oil
  • juice of ½ lemon
  • 1 tablespoon concentrated tomato purée
  • salt and freshly milled pepper
  • 1 tablespoon seedless raisins
  • freshly chopped parsley


    Peel the onions, leaving them whole. Cover with fresh cold water and bring to the boil. Simmer for 5 minutes to blanch and then drain. Return the onions to the pan and add the remaining ingredients except the parsley. Bring up to the boil, then cover and simmer gently for 25 minutes or until the onions are tender.

    Using a perforated spoon lift out the onions and place in a serving dish. Boil the liquid in the pan to reduce and concentrate the flavour. Taste and check seasoning. Pour over the onions and set aside until quite cold. Sprinkle with chopped parsley and serve.