Dish: Onions Monegasque
This is one version of a vegetable dish from the lovely principality of Monaco, famed for its gaiety, gambling, and good living. This specialty is often served cold as a part of the hors d’oeuvre, but it may be enjoyed as an accompaniment to an entree such as chicken roast meat.
2 pounds small white onions.
1 cup white vinegar.
2 cups water.
1 quarter cup vegetable oil.
1 teaspoon sugar.
Salt, white pepper.
1 third to half cup tomato paste.
Half cup seedless raisins.
1 third cup chopped fresh parsley.
Wash and peel the onions. Put in a large saucepan with vinegar, water, oil, oil, sugar, salt, and pepper. Bring to a boil.
Lower the heat and cook slowly, covered, until the onions are just tender, about 15 minutes; the exact time will depend on their sizes.
When tender, remove with a slotted spoon to a large bowl. Add the tomato paste and raisins to the remaining liquid and boil briskly to reduce the thickened sauce. Stir in the parsley and pour over the onions. Let cool.
By Napoleon Ato Kittoe.