Perles Desiree

2014-12-07

 This recipe serves 8

Ingredients

  • 2 lbs boiling onions ( not too large)
  • 1 1/2 cups chopped seeded peeled tomatoes Tomatoes, red, ripe, raw, year round average
  • 1/2 cup golden raisins Raisins, golden seedless
  • 2 Tbs pine nuts Nuts, pine nuts, pignolia, dried
  • 1 cup tomato juice Tomato juice, canned, without salt added
  • 3 Tbs lemon juice Lemon juice, raw
  • 1 Tbs white wine vinegar Vinegar, white wine
  • 2 Tbs sugar Sugars, granulated
  • 2 tsp coarse salt Salt, table
  • 2 bay leaves Spices, bay leaf, crumbled
  • 1/4 tsp fennel seeds Spices, fennel seed
  • 1/8 tsp dried savory leaves Spices, savory, ground
  • 1/8 tsp dried marjoram leaves Spices, marjoram, dried
  • 1/8 tsp dried oregano Spices, oregano, ground
  • 1/8 tsp dried thyme Spices, thyme, ground
  • 1/8 tsp ground mace Spices, mace, ground
  • 2 Tbs olive oil Oil, olive, salad or cooking

Method

Step 1

Heat onions and remaining ingredients except oil in a 10 inch skillet over medium heat, stirring occasionally until onions are soft, about 50 minutes. Remove vegetables, raisins,pine nuts and bay leaves from the skillet with a slotted spoon; discard bay. Heat pan juices uncovered over medium heat, stirring frequently until consistency of a thick syrup, about 7 minutes. Return onion mixture to skillet; simmer uncovered, stirring occasionally, 30 minutes. Taste and adjust seasoning. Cool to lukewarm. Stir in oilHeat onions and remaining ingredients except oil in a 10 inch skillet over medium heat, stirring occasionally until onions are soft, about 50 minutes. Remove vegetables, raisins,pine nuts and bay leaves from the skillet with a slotted spoon; discard bay. Heat pan juices uncovered over medium heat, stirring frequently until consistency of a thick syrup, about 7 minutes. Return onion mixture to skillet; simmer uncovered, stirring occasionally, 30 minutes. Taste and adjust seasoning. Cool to lukewarm. Stir in oil

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