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Variation On A Theme

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HistoricFoodie View Drop Down
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    Posted: 10 January 2020 at 11:15

When I did my exploration of Sephardic food (http://www.foodsoftheworld.activeboards.net/a-thread-that-binds-intro-to-sephardic-food_topic4716.html), , one of the things I discovered was the joy of sweet & sour pearl onions.  Absolutely delicious, and a great side with many dishes.

Recently, while browsing an out-of-print vegetarian cookbook, I came across a variation of those onions. If anything, it’s better than the one I’ve been making.  Here it is:

SWEET & SOUR ONIONS

2 lbs pearl onions

½ cup wine vinegar

6 tbls olive oil      

6 tbls tomato paste

2 bay leaves          

4 sprigs fresh parsley

1 cup raisins         

Salt and pepper to taste

Peel the onions.

Put all ingredients in a pan with 2 ½ cups water. Bring to a boil, lower heat, and simmer, uncovered, about 45 minutes until onions are tender and moist, and most of the liquid evaporated. Do not stir mixture as it cooks, or onions will break up.

Remove the bay leaves.  Adjust seasoning with salt and pepper as needed.

Serve at room temperature.


 

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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 13 January 2020 at 10:51
Oooo that sounds lovely! I will ahve to give that a try soon. Thanks. 
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 14 January 2020 at 08:24
Sooner rather than later, Mike.  This is a really great side dish.

I assume you know how to prep pearl onions?  If not, I'll be happy to post instructions.


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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 14 January 2020 at 09:49
Originally posted by HistoricFoodie HistoricFoodie wrote:

Sooner rather than later, Mike.  This is a really great side dish.

I assume you know how to prep pearl onions?  If not, I'll be happy to post instructions.




lol, i'm lazy so i usually just buy the frozen ones that are already prepped Wink but I'm sure the texture isn't quite the same that way.
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 14 January 2020 at 19:05
I've never used frozen ones, Mike. I suspect once defrosted they'll be a little softer than fresh. So watch the cooking time.
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