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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 pound small white onions, blanched in boiling water for 30 seconds, plunged into a bowl of ice and cold water, and peeled |
1/4 cup olive oil |
1 tomato, peeled, seeded, and chopped fine |
1/2 cup white-wine vinegar |
1/3 cup dried currants |
2 thyme sprigs |
1 tablespoon finely chopped fresh parsley leaves |
about 2 cups water |
1 garlic clove, minced and mashed to a paste with a pinch of salt |
2 tablespoons sugar |
toast points as an accompaniment |
Directions:
1. In a large saucepan sauté the onions in the oil over moderately high heat, stirring, until they are browned, add the tomato, the vinegar, the currants, the thyme, the parsley, 1 cup of the water, the garlic paste, the sugar, and salt and pepper to taste, and bring the mixture to a boil. Simmer the mixture, adding more water, 1/2 cup at a time, as the liquid evaporates, for 50 minutes, or until the onions are tender. Cook the mixture over high heat, stirring, until the liquid is reduced to a glaze and let it cool. The onion mixture may be made 1 day in advance and kept covered and chilled.
2. Transfer the mixture to a serving dish and serve it with the toast.
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