Greek onions


36 small pickling onions
1 cup water
1 cup beef stock
1/2 cup olive oil or vegetable oil
1/2 cup dry white wine
1 tsp dried tarragon
1 tsp dry mustard
1 tsp mustard seeds
4 whole cloves
salt and freshly ground pepper
1/2 cup raisins
1 tsp sugar
1/4 cup minced parsley

How to prepare

Drop onions into a pot of boiling water, and drain after 30 seconds; then slip off their skins. Return onions to the pot along with water, stock, oil, wine, tarragon, dry mustard, mustard seeds, cloves, salt and pepper. Simmer, uncovered, about 20 minutes, until just tender. Add raisins and sugar and cool to room temperature. Chill in refrigerator. Serve sprinkled with parsley. Makes six to eight servings.

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