Ingrédients pour Onions Monegasque
- Onions
- Olive Oil
- Red Wine Vinegar
- Madeira Wine
- 2 bay leaves
- 1 teaspoon dried basil (or 2 teaspoons fresh)
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon saffron threads
- 2 tablespoons tomato paste
- 1/2 cup dried cranberries (or other dried fruit)
- Fresh Parsley
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Comment préparer Onions Monegasque
- In a large, deep skillet or saucepan, combine 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 cup dry white wine, 2 bay leaves, 1 teaspoon dried basil (2 teaspoons fresh), 1 teaspoon dried thyme (2 teaspoons fresh), 1 teaspoon salt, 1/2 teaspoon black pepper, and enough water to barely cover the onions.
- Add 20 shallots, 20 pearl onions (parboiled for 1 minute, peeled, and roots left intact), and the bottom 2 inches of 40 scallions (roots intact).
- Bring to a simmer over medium-low heat, then reduce heat to low and cook for 20 minutes, partially covered.
- Stir in 1/4 teaspoon saffron threads and 2 tablespoons tomato paste. Cook for another 20 minutes, stirring occasionally.
- Add 1/2 cup dried cranberries (or other dried fruit) and cook for another 20 minutes, or until onions are tender.
- Remove bay leaves before serving. Stir in 2 tablespoons chopped fresh parsley and the tops of the chopped green scallions (reserve some for garnish).
- Serve warm in a large, covered casserole dish. Garnish with remaining chopped scallion tops and parsley.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
96g
Fat
13g
Carbs
23g