Real African Dishes: [MC-AllEthnic-Recipes] Monaco Pearl Onions in Sweet and Sour Sauce - Oignons a la Monegasque - 4 pts plus; 20g Carbohydrate; 3g Dietary Fiber

Tuesday, September 4, 2012

[MC-AllEthnic-Recipes] Monaco Pearl Onions in Sweet and Sour Sauce - Oignons a la Monegasque - 4 pts plus; 20g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Monaco Pearl Onions in Sweet and Sour Sauce - Oignons a la Monegasque

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces white pearl onions -- peeled
1 1/2 cups cold water
1/2 cup white wine vinegar
1/2 cup golden raisins
3 tablespoons extra-virgin olive oil
3 tablespoons tomato paste
1/4 teaspoon dried thyme
1 bay leaf
1 sprig fresh parsley
salt and freshly ground black pepper -- to taste

Put all the ingredients in a medium-size saucepan, bring to a boil, reduce
the heat to low, cover, and simmer 30 minutes.

Uncover and continue to simmer until the liquid in the pan in much reduced
and syrupy, about another 1 hour.

Arrange the onions and raisins in a serving platter and spoon over them
the sauce left. Let cool, then refrigerate for 1 hour before serving.

Serves 6

To peel the onions, bring a medium-size saucepan of water to a roiling
boil, then plunge the onions in, leaving them there for 5 or 4 minutes.
Drain, and when cool enough to handle, and cut the root tip off each one
and pinch the onion out of its peel.
ChupaNote: or buy Bird's Eye frozen pearl onions. Bring to room
temperature, rinse in cold water, and proceed.

AuthorNote: This relatively simple hors d'oeuvre called oignons a la
Monegasque is the way the dish is cooked in the Principality of Monaco, or
so the name implies. There is evidence here of the old Italian tastes of
the Duchy of Savoy with its raisins and vinegar, and it well may have an
old history. It is served cold or at room temperature and is very nice
with a drink and some crusty bread. This recipe is adapted from Anne
Willan's "French Regional Cooking".

ChupaNote: I love this dish served over room temperature pilaf; a great
way to stretch leftovers.

Cuisine:
"Mediterranean"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 141 Calories; 7g Fat (41.8%
calories from fat); 2g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 300mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable;
1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0