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Categories:
onions olive oil red wine vinegar Madeira wine bay leaves basil thyme salt pepper saffron tomato paste dried fruit parsley
Viewed: 106 - Published at: 3 years agoIngredients
- 40 onions, of various types, see above
- 2/3 cup olive oil
- 1/2 cup red wine vinegar
- 1/2 cup madeira wine or 1/2 cup dry vermouth
- 2 bay leaves
- 1 tablespoon basil
- 1 tablespoon thyme
- 1 tablespoon salt
- 2 teaspoons pepper
- 1 pinch saffron
- 2 tablespoons tomato paste
- 3/4 cup chopped dried fruit, of your choice peaches, raisins, apricots, cranberries, etc
- 2 tablespoons chopped fresh parsley
Method
- Place the onions in a deep skillet or sauce pan with the oil, vinegar, wine, bay leaves, basil, thyme, salt, pepper and enough water to barley cover. Bring to a simmer and cook over low heat for 20 minutes.
- Stir in the the saffron and tomato paste and cook for another 20 minutes.
- Add the dried fruit and cook for yet another 20 minutes.
- Serve in a large covered casserole topped with the parsley and chopped green scallions.
- This is a nice dish to make when invited to a friends house and asked to bring a dish. Arrive with it at room temp, with the chopped scallion tops and parsley wrapped in a damp paper towel. Reheat at 350 for 20 minutes when their oven is free. It does not need to be served hot, just warm enough so the olive oil is still nicely melded. Add the chopped scallions tops and parsley just before serving.
