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Prep Time: 20 Minutes Cook Time: 32 Minutes |
Ready In: 52 Minutes Servings: 4 |
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Makes a posh vegetable side-dish. This recipe originally came from a really old Readers Digest cookbook but I've tweaked it a little (as you do). Ingredients:
1 1/2 teaspoons olive oil |
375 g white pearl onions, peeled |
2 garlic cloves, crushed |
1/3 cup dry white wine |
1 cup stock (chicken, beef or veggie) |
1 1/2 tablespoons tomato paste |
1 1/2 tablespoons raisins |
1/2 teaspoon grated orange rind (optional) |
1 teaspoon finely chopped fresh basil or 1/4 teaspoon dried basil |
1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried thyme |
pepper |
Directions:
1. In a saucepan heat the oil, add the onions, over moderate heat cook uncovered for about 10 minutes, stirring frequently.
2. Add the garlic, wine, stock, tomato paste, raisins, orange rind, basil, thyme and pepper.
3. Bring to a simmer and cook uncovered for about 20 minutes or until onions are tender, stir frequently.
4. Raise the heat to high and cook, stirring until the sauce has thickened (about 3 minutes).
5. This can be made made several days ahead (refrigerate) and reheated at serving time.
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