Recipe Archives->Preserving->Onion Confit
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Onion Confit with Raisins 1 lb pearl onions (trimmed and peeled) (frozen are shortcut) 1 1/4 c water 1/4 c wine vinegar 3 Tbs olive oil 1/4 c sugar 3 tsp tomato paste 1/2 c raisins bouquet garni salt and pepper Simmer till onions are tender, mixture should be moist but not swimming in liquid. Serve hot or at room temperature. This is more of a relish than a vegetable side dish.
Printable version: onion-confit.txt.
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